Recipe by Member #610488
Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand.
Top Review by Dr. Jenny
DH and I made this dish for dinner last night. I found it to be easy to prepare using ingredients I had on hand. We followed all directions as posted. However, I felt the dish was a little dry and next time I would sugget doubling the sauce ingredients. Also, I felt the dish could use a little heat and therefore, I sprinkled red pepper flakes on the finished product. Made for ZWT4. Thanks!
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1⁄4 cup salted peanuts, finely chopped
- 1⁄2 teaspoon lime peel, grated
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 4 1⁄2 teaspoons rice vinegar
- 1 tablespoon chili sauce
- 3 tablespoons cooking oil
- 1 lb chicken breast, cut into bite-sized strips (boneless, skinless)
- 1 tablespoon garlic, minced
- 1 egg, lightly beaten
- 1 cup fresh bean sprout
- 1⁄3 cup green onion, sliced
- 2 tablespoons fresh cilantro, chopped
Directions See How It's Made
- Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
- Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
- Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.