How pretty is this plate of food? And it is as delicous as it is pretty. While I was home during the Covid times, I had to learn how to cook dishes that I usually would order out, because my funds were so low. But honestly, I’m sort of grateful for that, I learned a lot. I was a little intimidated by this recipe, but after having mastered Pad Thai, I felt this was not that much of a stretch. And it turned out amazing. Some of the ingredients are kind of hard to find in a traditional supermarket, so I ordered some of it on Amazon, and off I went. Success all around!
What you’ll need:
- 1 pound ground chicken
- 4 tbsp fish sauce
- 3 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 6 cloves garlic, chopped
- 5 serano peppers
- 3 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper
- 12 oz wide rice noodles
- 1/2 cup Thai basil (I used regular basil), torn to small pieces
- juice of 1/2 lime
- Lime wedges for garnish
Prepare the rice noodles according to the instructions on the package. Then stir together the soy sauce and vinegar, and set aside.
Chop three of the chiles (set two of them aside). Add the oil to a Wok (or large skillet). Add the garlic and the three chiles and cook, while stirring, for about one minute. Add the chicken and a splash of the soy sauce vinegar mix. Cook for about 5 minutes while breaking up the ground chicken.
Add the noodles, bell peppers and the other 2 chiles (chopped) to the pan. Increase the heat and toss. Add the sauce and toss to combine. Add the lime juice and stir. Top off with basil leaves and serve.
Bon Appetit!
