THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU
This easy Thai fried rice noodle dish starts with very thin noodles (called vermicelli 'rice stick' at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu if you're vegetarian/vegan. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!
Ingredients:
approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
wedges of lime for garnish, and Thai Chili Sauce served on the side
2 1/2 Tbsp. oil
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
wedges of lime for garnish, and Thai Chili Sauce served on the side
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce (or wheat-free soy sauce)
1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)
1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)
Preparation:
Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside while you prepare the other ingredients.
Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
Drain and briefly rinse noodles with cold water (to keep them from sticking). Set aside.
Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock.
Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely.
Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Again, add stock when pan becomes dry.
Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat.
Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce on the side
Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
Drain and briefly rinse noodles with cold water (to keep them from sticking). Set aside.
Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock.
Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely.
Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Again, add stock when pan becomes dry.
Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat.
Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce on the side
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