Thursday, August 2, 2007
Thai Chicken with glass noodles
4 tbs coconut cream
1 tbs fish sauce
1 tbs palm sugar
2 chicken breasts, skinned and cut into shreds (subsituted with fishballs and tau pok)
120 g glass noodles (mung bean noodles/ tang hoon)
2 stems lemon grass
4 kaffir lime leaves ( i used the dried ones and soaked them in warm water for 20 minutes prior.)
1 red onion, finely chopped
a large handful coriander leaves, chopped
1 large handful mint, chopped
1-2 red chillies, sliced
3 green bird eye's chillies finely sliced (omitted)
2 tbs roasted peanuts, chopped
1-2 limes, cut into quarters
1. Mix the coconut cream in a small saucepan with the fish sauce and palm sugar and bring to the boul, then add the chicken and simmer unitl the chicken is cooked through. This should only take a minute if you stir it a couple of times. Leave the chicken to cool in the sauce. Soak the noodles in boiling water for a minute or two- they should turn transclucent and soft when they are ready. Drain them, then, using a pair of scissors, cut them into shorter lengths.
2. Peel the lemon grass until you reach the first purplish ring, then trim off the root. Make two or three cuts down through the bulb-like root, finely slice across it until it starts to get harder, then throw the hard top piece away. Pull the stems out of the lime leaves by folding the leaves in half, with the shiny side inwards, and pulling down on the stalk. Roll up the leaves tightly, then slice them very finely across.
3. Put all the ingredients, except the lime, in a bowl with the noodles and chicken, with its sauce and toss everything together. Now squeeze the lime pieces over the dish and toss again.
recipe from: Chicken, best ever poultry recipes by Bay Books.
Comments: Phew..that was a lot of instructions...but this dish is worth it!! I really liked it....reminds me of lasksa..but fresher and lighter...great for potlucks/ picnics i reckon, cos it would taste great chilled as well!