Mix Crazy Chicken-rice Noodle Stir-fry Recipe

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Mix Crazy Chicken-Rice Noodle Stir-Fry

Robin DuPree


If you don't know it by now, I like to steal recipes. Ha! Ha! Here is another favorite recipe of mine from the cookbook of Simply Ming. I don't usually like to make his recipes since he has complicated sauces and I am a simple kind of girl, but I tried this one for a special occasion and it was divine. The flavors are unique and really refreshing in this recipe, and it is not to difficult to make. You will have to probably go to a special market to purchase a few items, but what the heck....I love special markets because it feels like a new adventure.

pinch tips: How to Brown Chicken






8 oz
transparent rice noodles (rice sticks)
2 Tbsp
thai fish sauce (nam pla)
2 Tbsp
fresh lime juice
1 tsp
1 Tbsp
traditional spicy sambal
3 Tbsp
grapeseed or canola oil
shallots, sliced 1/8 thick
1 lb
ground chicken
1/2 c
scallions, sliced fine
1/4 c
thai or sweet basil leaves cut into fine ribbons
lime quartered for garnish
springs of thai or sweet basil for garnish

Directions Step-By-Step

Fill in a large bowl with warm water. Add the noodles and soak until tender about 20 minutes and set aside.
Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
Heat a wok or large heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up meat, until cooked through, about 3 minutes.
Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with lime wedges and basil sprigs and serve immediately.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Asian
Other Tag: Quick & Easy