Rice Noodles w/Chicken
7 ounces of rice stick noodles
1 tablespoons of sunflower oil
1 garlic clove, chopped finely
3/4 inch piece of fresh gingerroot, finely chopped
4 scallions, chopped
1 red bird eye chile, deseeded and sliced
2 cups of boneless, skinless chicken chopped finely
2 chicken livers, finely chopped
1 celery stalk, sliced thinly
1 carrot, cut into short thin sticks
5 1/2 cups of shredded Napa cabbage
4 tablespoons of lime juice
2 tablespoons of Thai Fish Sauce
1 tablespoon of soy sauce
To garnish
2 tablespoons of fresh mint, shredded
slices of pickled garlic
fresh mint sprig
Soak the rice noodles in hot water for 15 minutes or according to the
package directions. Drain well.
Heat the oil in a wok or a large skillet and stir fry the garlic, ginger,
scallions and chile for 1 minute. Stir in the chicken and chicken livers,
then stir fry over a high heat for 2- 3 minutes until they begin to brown.
Stir in the celery and carrot, and stir fry for 2 minutes to soften. Add the
Napa cabbage, them stir in the lime juice, Thai fish sauce and soy sauce.
Add the noodles and stir to heat thoroughly. Sprinkle with shredded mint and
pickled garlic. Serve immediately, garnished with a mint sprig. Serves 4
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