Sunday, November 30, 2008
Singapore Rice Noodles
Okay Brian and I really like this, they have much more of a "thai" flavor to them. I like that they have so much tumeric in them (that spice Dr. Oz is always raving about). So I figured I would share for anyone that ever wanted to try them (stop LAUGHING Rob and Heather!!!!)
1 package rice sticks or vermicelli
2 large boneless, skinless chicken breasts (I used tenders)
1 clove garlic, minced
1 small onion cut into thin strips
2 tbsp peanut oil
6 tbsp soy sauce
1 tsp red pepper flakes (really to taste, that could be super spicy)
2 tbsp yellow curry powder
1 cup unsweetened coconut milk (I use one can)
2 tsp sugar
1 cup chicken stock
1 cup chunky peanut butter
1 can bean sprouts
3 tbsp lemon juice
Okay so these are the ingredients below. What's that you say? Why is there a can of Healthy Choice soup on the counter? Okay so I had no chicken broth since it was right after Thanksgiving, and I imporvised, I strained the broth from that can of soup. There also isn't Canada Dry ginger ale in it... my drink just got in the shot.
Place rice noodles in a pan of hot water, covered, for 10 minutes. Drain when softened.
coat chicken with tamari or soy sauce. Sauté onions and chicken in peanut oil and garlic. Add red pepper flakes. Cook until chicken is no longer pink, and onions and peppers are soft.
In a small saucepan, combine curry powder, coconut milk, sugar, chicken stock, peanut butter, and lemon juice. Heat for a few minutes on low-medium. Remove from heat, and add peanuts, bean sprouts, and basil.
Add curry/coconut sauce mixture to the drained rice noodles. Add chicken and vegetables and mix well.