Thai Inspired Noodles

Thai food is such a complexity of flavours. Sweet, salty, sour, spicy and pungent come together to create beautifully balanced and flavourful dishes. I made a noodle dish with these flavours in mind.

Here’s my recipe.

Ingredients:

 

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  • 1 boneless, skinless chicken breast diced

  • 1/2 a package of rice noodles (about 200g)

  • 1 bell pepper julienned

  • 1 diced onion

  • 1 stalk of celery thinly sliced

  • 1/2 cup of blanched peanuts

  • 1 grated carrot

  • 1 cup of bean sprouts

  • 4 tablespoons of fish sauce

  • 1 tablespoon of tamarind pulp

  • 1 tablespoon of honey

  • 4 cloves of garlic minced

  • 2 inches of ginger

  • 1/2 a lime

  • 1 serrano chilli

  • sesame oil

  • water

 

 

Method:

  • Immerse the noodles in hot water and drain them once they are just pliable. Be  careful since they can easily fall apart if they’re soaked for too long.

 

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  • Soak the tamarind in 1/2 cup of boiling water and squish the tamarind with the back of a fork to extract the pulp. Let it sit for about 20 minutes. Discard any seeds. Keep the pulp and liquid.

 

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  • Puree the fish sauce, tamarind, honey, ginger, lime, and chilli to make a sauce.  Set this sauce aside.

 

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  • Toast the peanuts in the wok and set them aside.

 

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  • Heat some sesame oil in the wok and add the garlic. Once the garlic softens add the onions.

 

  • Once the onions caramelize, put the chicken in one half of the wok. When the chicken is partially cooked, add the bell pepper, celery and carrots to the other half of the wok.

 

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  • Once the chicken is fully cooked, mix it with the vegetables and add the noodles, bean sprouts, peanuts and  sauce and cook for 10 minutes.

 

Enjoy!

 

 

 

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