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Spicy Thai Basil Chicken Noodle Bowl 2006
1 Min Read
Diane Ridge
YIELD: 24 servings
Noodles:
1 1/2 lbs. dried rice noodles, 1/4 inch wide
Shallot marinade:
3/4 cup fish sauce (nam pla)
1/3 cup sake rice wine
1 1/2 oz. shallots, minced
6 lbs. boneless, skinless chicken breasts, cut 1/4-inch thick strips
Stir-fry:
1/2 cup vegetable oil
2 1/2 lbs. red bell peppers, cut into thin strips
2 lbs. red onions, thinly sliced
3 oz. garlic, minced
1 1/2 oz. ground dried mild chile pepper
1 1/4 cups low sodium soy sauce
1 cup water
1/2 cup fish sauce (nam pla)
2 oz. sugar
1 tsp. black pepper
6 oz. basil, regular or Thai, coarsely chopped
1/2 cup lime juice
1. TO SOAK NOODLES: In hotel pan, cover noodles with hot water. Let stand 15 minutes or until tender. Rinse with cold water; drain. Cover and refrigerate.
2. TO MAKE SHALLOT MARINADE: In large nonmetal bowl, combine fish sauce, rice wine and shallots. Add chicken; cover and refrigerate up to 24 hours.
3. FOR STIR-FRY: In rondo, heat oil over high heat until very hot. Add bell peppers, onions, garlic and chile; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisptender.
4. Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil. Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.
Photo and recipe submitted by Kikkoman International, Inc.
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