Subj : BH&G 2743
To   : All
From : Dave Drum
Date : Tue May 18 2021 10:18:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Peanut-Chicken Noodles
 Categories: Oriental, Poultry, Vegetables, Nuts, Pasta
      Yield: 4 Servings

      6 oz Pad thai-style brown rice
           - noodles
    1/4 c  Oil
    3/4 c  Peanuts; coarse chopped
      1    Fresh serrano; thin sliced
      3 c  Shredded purchased roasted
           - chicken
      2 c  Packaged fresh julienned
           - carrots
           +=OR=+
      2 c  Coarse shredded fresh
           - carrots
    1/2 c  Rice vinegar
      2 tb Fish sauce
      2 ts Sugar
    1/4 c  Snipped fresh mint or Thai
           - basil
           Lime wedges
           Snipped fresh mint

  Bring a large pot of water to boiling; turn off heat and
  add rice noodles. Let stand for 5 to 6 minutes or until
  noodles are softened, but not mushy; drain and rinse with
  cold water. Drain well and transfer to a large bowl; set
  aside.

  In a very large skillet heat oil over medium heat. Add
  peanuts and chile pepper to hot oil; cook about 5 minutes
  or until aromatic and chile slices are just beginning to
  brown, stirring frequently. Remove from heat; add shredded
  chicken and carrots, stirring until no longer sizzling.

  In a small bowl combine rice vinegar, fish sauce, and
  sugar; pour over the noodles. Add chicken mixture and the
  1/4 cup mint to the noodle mixture; toss to coat. Serve
  immediately with lime wedges and, if desired, additional
  fresh mint.

  MAKE-AHEAD DIRECTIONS: Prepare as directed. Chill for up
  to 8 hours before serving.

  Better Homes & Gardens | April 2015

  MM Format by Dave Drum - 15 April 2015

  Uncle Dirty Dave's Archives

MMMMM

.... When you think it's the end it's probably just the start of something else

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