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3.30.2009

Thai Style Cellophane Noodles

Posted by Sujata Jha


Ingredients:

  1. 6 - chicken breasts, cut into 1 inch pieces
  2. 14 ounces - coconut milk
  3. 3 tbsp - peanut oil
  4. 1 tbsp - thai green curry paste
  5. 3 tbsp - fresh cilantro, chopped

For Cellophane Noodles:

  1. 7 ounces - cellophane noodles
  2. 2 tbsp - peanut oil
  3. small piece - root ginger, grated
  4. 1 clove - garlic, crushed
  5. 1 - small fresh chilli, finely sliced
  6. 1 tbsp - thai fish sauce
  7. 2 tsp - sugar
  8. 3 tbsp - lime juice
  9. 1/2 tsp - chilli flakes
  10. 2 - spring onions, finely sliced
  11. a handful - thai basil leaves

Method
  1. Saut ½ the chicken cubes in hot peanut oil for 5 to 7 minutes in a wok or large saut ½ pan until just cooked.
  2. Drain off any remaining oil, then stir in the curry paste and coconut milk.
  3. Simmer gently for about 8 minutes. Then stir in the cilantro.
  4. Meanwhile soak the noodles in warm water until soft, then drain well.
  5. Heat the oil and fry the ginger, garlic and chilli for a minute.
  6. Add the fish sauce, sugar, lime juice and chilli flakes.
  7. Stir in the noodles. Add the spring onions and basil.
  8. Serve at once with the cooked chicken.

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