Spicy Thai

Tyler picked this recipe out of the latest Cooking Light.  If you haven’t checked out CL recently you should.  Last month they launched their new design, with a photo of EVERY recipe.  It is fantastic.  Many more recipes than before, and less of the travel/exercise/beauty filler they were using so much of before.  This noodle dish was delicious but SPICY.  I had to take a big drink of milk between every bite.  So next time we’ll probably cut back on the chili-garlic paste  This was our first time using rice noodles and they were yummy, however a little expensive, a cheaper substitute would be linguine or another flat pasta.

Thai Rice Noodles with Chicken (from Cooking Light)

Ingredients:

1/4  cup  fresh lime juice, divided
2  (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8  ounces  1/2-inch-thick rice noodles
1  tablespoon  brown sugar
1  tablespoon  water
1  tablespoon  fish sauce
1  tablespoon  low-sodium soy sauce
1 1/2  teaspoons  fresh chile paste with garlic (such as sambal oelek)
1/4  teaspoon  salt, divided
4  teaspoons  canola oil, divided
3  tablespoons  thinly diagonally sliced green onions
1  teaspoon  grated peeled fresh ginger
1  teaspoon  minced garlic
1/2  cup  torn fresh basil
1/4  cup  very thinly sliced lemongrass (tough outer stalks removed) our store didn’t carry this so we omitted it
1/4  cup  very thinly vertically sliced shallots

Directions:

1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.

• 1/4  cup  fresh lime juice, divided
  2  (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
  8  ounces  1/2-inch-thick rice noodles
  1  tablespoon  brown sugar
  1  tablespoon  water
  1  tablespoon  fish sauce
  1  tablespoon  low-sodium soy sauce
  1 1/2  teaspoons  fresh chile paste with garlic (such as sambal oelek)
  1/4  teaspoon  salt, divided
  4  teaspoons  canola oil, divided
  3  tablespoons  thinly diagonally sliced green onions
  1  teaspoon  grated peeled fresh ginger
  1  teaspoon  minced garlic
  1/2  cup  torn fresh basil
  1/4  cup  very thinly sliced lemongrass (tough outer stalks removed)
  1/4  cup  very thinly vertically sliced shallots