My Crazy Chicken-Rice Noodle Stir-Fry
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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
- Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.
- Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
- 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