Ingredients
- 6 ounces fresh or dried Chinese egg noodles
- Peanut or vegetable oil
- 3 tablespoons fish sauce
- 2 1/2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 6 ounces boneless chicken breast, julienned
- 1/4 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons julienned, seeded fresh red chiles
or bell peppers
- 1/4 cup thinly sliced red onion
- 1/4 cup 1 -inch scallion segments
- 2 tablespoons julienned ginger
- 6 garlic cloves, smashed
- 12 Thai basil leaves, julienned
- 1/4 cup fresh cilantro leaves
- 1/3 cup roasted peanuts, lightly chopped
Instructions
Bring a large amount of water to boiling and cook the
Chinese noodles as you would any pasta, around 5 minutes
or until done. Drain, run under cold water to stop the
cooking, drain again, and toss with 1 teaspoon of the
peanut oil. Set aside.
Mix the fish sauce, lime juice, and sugar, and set
aside.
Mix the chicken with the salt, cornstarch, and sesame
oil, and refrigerate until ready to cook.
In a wok or skillet, heat 1 cup peanut oil. When hot
but not smoking, add the chicken shreds and cook, stirring
to separate the shreds. Just when the chicken changes
color, remove and drain in a colander. Reserve the oil.
Heat a clean wok or skillet. When very hot, add 4 tablespoons
of the reserved oil. When hot, add the chiles, onion,
and scallion and stir briefly over high heat to coat
with the oil. Add the ginger and garlic, and continue
to stir. Add the fish sauce mixture and, when it starts
to a boil, add the noodles and toss until well heated.
Stir in the basil and cilantro, and toss. Sprinkle in
half the peanuts and immediately transfer to a serving
plate. Sprinkle the rest of the peanuts on top
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