450 gm uncooked chicken
450 gm vermicelli-size rice
1 noodles
1/2 cup chopped cilantro (fresh, not
1 dried)
1/2 cup chopped green onion
1/3 cup ground peanuts
1/2 cup french-fried onion (i use
1 durkee's brand)
55 ml soy sauce
55 ml malt vinegar
30 ml lemon juice
30 ml fish sauce (nampla)
1 tablespoon powdered galanga (or
1 substitute ginger)
2 teaspoon ground black pepper
4 cloves garlic
1 tablespoon chili oil or red pepper
1 flakes (optional)
1. Cut up chicken into bite-size pieces, then marinate for 45-60 minutes in a mixture of the marinade ingredients.
2. Cook rice noodles and drain them.
3. Dump the chicken and marinade into large skillet and stir on high heat until chicken is cooked.
4. Mix cooked chicken and marinade into the noodles. Also mix in cilantro, green onions and peanuts.
5. Garnish with french-fried onion. If you mix this in instead of adding it on top, the onions get soggy too quickly.
Difficulty : easy. Precision : measure ingredients.
Recipe By : William F Richardson willrich%asylum@cs.utah.edu
