Pandemix Vol. 3
Uncle Buddha’s Thai Chicken Noodle Dish
Ingredients
SAUCE
Samble Thai Chili Garlic Paste
Siracha sauce
Vietnamese Fish Sauce
Ginger paste tube
Garlic paste tube
Peanut oil
NOODLES
Bon Pho Vermicelli Rice noodle
PROTEIN
Chicken frozen 2lb.bag from B.J.’s
STIR FRY INGREDIENTS/TOPPINGS
Scallions
Onions
Shallots-raw
Vietnamese fried shallots Cu Hanh Phi
Shredded carrots
Shredded Purple/Red Cabbage
Red and Yellow Sweet Peppers
Limes
Peanuts
Honey
Sesame oil
Instructions
Drop noodles in boiling water till soft, ~5 minutes. Check frequently. Do not overcook, they will turn into mush.
Drain them in a colander and run ice cold water through them to stop the cooking process. Set aside.
Cut up chicken into bite size pieces.Place chicken in a bowl and add 2 teaspoons of Thai chili garlic paste. Let marinate for 30-60 minutes.
Cut up yellow peppers, red peppers, onions and shallots
Heat up a couple tablespoons of peanut oil in a good non stick pan or wok.
Get the pan hot.
Stir fry chicken.
Stir frequently and quickly for a couple minutes till done.
Empty onto a plate and set aside.
Clean pan.
Heat up a couple tablespoons of peanut oil in a good non stick pan or wok.
Get the pan hot.
Stir fry onions and shallots first.
Add peppers second.
Add cabbage and carrots last.
Cook for a couple minutes.
Add two tablespoons Fish Sauce
Add garlic and ginger paste from tubes, two teaspoons each
Add more Thai Chili Garlic paste
Add Two drops Sesame oil
Stir well.
Add chicken and noodles into a pan or wok.
Do some heavy stirring.
Taste for heat level.
Garnish with peanuts, Vietnamese fried shallots -Cu Hanh Phi and sliced limes.
Squirt Siracha sauce on top of the dish.
If too spicy add some honey.
