Ingredients: |
Ingredients: 8 oz Thai rice noodles or ramen
¼ cup tamarind paste
¼ cup warm water
4 oz skinless, boneless chicken breast
6 tbsp roasted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
½ cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined
1 cup bean sprouts
2 stems green onion, sliced
½ tsp roasted chilies
red pepper strips, cilantro leaves, and/or lime wedges to garnish
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Directions: |
Directions:If using rice noodles, soak in cold water for at least an hour to soften. If using ramen, cook briefly just to soften, set aside and keep warm.
Combine tamarind paste with ¼ cup warm water in a small bowl and let soak for 15 minutes.
Slice chicken into bite sized pieces and reserve. Blend or process peanuts into a coarse meal and reserve.
Return to your tamarind paste in water. Mash it and transfer the mud-like mixture to a fine strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about ⅓ cup of tamarind juice. Add to it the fish sauce, sugar and lime juice, stir to blend and reserve. Discard solids left in the strainer.
Heat oil in a wok or large fry pan until just about to smoke. Add garlic and stir fry for 30 seconds. Add chicken and stir fry for one minute. Add shrimps and stir fry for one more minute.
Drain rice noodles (or cooked ramen) and add to the pan, folding in. Add reserved tamarind juice mixture and continue stir frying for 1-2 minutes.
Add about ⅔ of the ground peanuts, about ⅔ of the bean sprouts, and all the sliced green onion. Stir fry for 30 seconds and remove from heat.
Transfer to a serving dish and sprinkle roasted chilies. Top with the rest of the ground peanuts and bean sprouts, some red pepper strips and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve. |
