8 oz. Thai flat rice noodles
1 1/2 tbsp. Vegetable oil
2 tbsp. minced garlic
8 oz yard long beans
2 boneless, skinless chicken breast sliced 1/2 in. thick
1/4 cup Thai of Vietnamese fish sauce
1/4 cup chicken broth
2 tbsp. sugar
2 tbsp. minced fresh ginger
3 tbsp. fresh lime juice
1/2 cup ea. fresh basil, mint, and green onions
1. Bring a large pot of water to a boil . Add noodles and cook until tender, 4 mins.
2. Meanwhile, heat oil in a large wok or frying pan over high heat. Add green beans and chicken. Cook until chicken is slighly browned, stirring often, about 4 mins.
3.Add remaining ingredients with 1/4 cup ea. basil, mint, and onions, stirring to mix. Bring to a boil. Drain noodles and stir into chicken. Transfer to a serving bowl; sprinkle with remaining herbs and onions.
Recipe came from Sunset Mag. January 2010
Taylors review: Umm, Nae Nae this is Yummy!!!
Who could ask for more?
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