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

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