This easy rice noodle recipe starts with very thin rice 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 (vegetarian). 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!Prep Time: 12 minutes
Cook Time: 6 minutes
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 Nam Prik Pao Chili Sauce served on the side
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. fish sauce (or add an extra 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chilli sauce (adjust according to how spicy you want your noodles)