Thai Lime Chicken & Noodles

Beautiful BC's Note:

Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 1 (250 g) package dried rice noodles , stick
• 2 teaspoons vegetable oil
• 1 tablespoon ginger , minced
• 1 tablespoon lemongrass , paste
• 1 teaspoon red chili pepper flakes
• 1 lb minced chicken
• ¼ cup lime juice
• ¼ cup fish sauce
• ½ cup fresh cilantro , chopped
• ¾ cup fresh basil , chopped
• 4 green onions , chopped fine
• 1 jalapeno , seeded and finely chopped (optional, add with ginger)
• 1 lime , to serve

Directions:

1. In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
2. Meanwhile:.
3. Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
4. Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
5. Stir in the lime juice, fish sauce, cilantro, basil and onions.
6. Serve over hot noodles with lime wedges to squeeze over top.

Reviews

[Tea Girl]

This is a good recipe, though I liked it more than my husband. I would liked more a flavour from the lemongrass paste, so maybe I would put in more paste or just use fresh lemongrass. I used a bird's eye chili instead of a jalapeno and Thai basil instead of normal basil because it stands up to spicy dishes more than normal basil. Thanks for sharing. Made for My 3 chefs '09.