My Crazy Chicken-Rice Noodle Stir-Fry

Master Recipe

Traditional Spicy Sambal

Associated Recipes

Avocado-Stuffed Spicy Crab Salad

Spicy Crab Cakes

My Crazy Chicken–Rice Noodle Stir-Fry

Guest Recipe

Steve & Iris Tsai's Spicy Hunan Chicken

BEVERAGE TIP
Grape type
Muscadet

Characteristics
Off dry, floral, honeysuckle, slight peach

Recommendations
Panther Creek Melon
Willamette Valley, Oregon

Joao Pires, Muscat
Setübal, Portugal

Sevres et Maines
Loire, France
(for a slight mineral nose)

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MY CRAZY CHICKEN–RICE NOODLE STIR-FRY

This is my take on a traditional Thai dish, known as crazy noodles. Why “crazy”? Because its spiciness leaves you goofy with delight.

Like other Southeast-Asian meat and noodle salads, this one is full of tempting flavors, but unlike most, it’s easily prepared. In fact, you can fix it after work and have a light yet thoroughly satisfying chicken-and-noodle dish ready in minutes.

Serves 3 or 4

8 ounces transparent rice noodles (rice sticks)

2 tablespoons Thai fish sauce (nam pla)

2 tablespoons fresh lime juice

1 teaspoon sugar

1 tablespoon Traditional Spicy Sambal or store-bought sambal

3 tablespoons grapeseed or canola oil

3 shallots, sliced 1⁄8 inch thick

1 pound ground chicken

1⁄2 cup scallions, green and white parts, sliced 1⁄8 inch thick

1⁄4 cup Thai or sweet basil leaves cut into 1⁄8-inch ribbons

1 lime, quartered, for garnish

4 sprigs of Thai or sweet basil for garnish

1. Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.

2. Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.

3. Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve immediately.

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