This dish turned out better than I thought it would. Originally posted on MyRecipes.com, I had to alter it of course! BTW, you really MUST use the mint in this dish. Don’t make it without mint, that’s what ties it all together!
Ingredients:
- 8 ounces Thai flat rice noodles
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
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2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
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1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
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1/4 cup reduced-sodium chicken broth
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2 tablespoons sugar (Jen’s Note: Reduce to 1 tablespoon for less sweet taste)
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2 tablespoons minced fresh ginger
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3 tablespoons fresh lime juice
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1/2 cup chopped fresh Thai basil leaves, divided (Jen’s Note: Asian grocery stores are great for fresh Thai basil)
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1/2 cup chopped fresh mint leaves, divided1/2 cup chopped green onions, divided
Directions:
2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes. (Jen’s Note: You really want to make sure that the wok is really hot so that the chicken
3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.
This dish is great with something else on the side – like pot stickers, egg rolls, or egg drop soup. Really tasty left overs too.
I’ll see you at the table!