For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.
I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.
Craving Thai takeout, sans the grease? For the recipe, read more.
- 2 14-ounce packages 1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1-1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves
- *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
- Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
- Poultry, Main Dishes
- Other Asian
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