I was craving Thai food, but sadly I can't have peppers and I am on a low sodium diet so I had to change up a recipe a bit. :)
6 oz bean thread noodles (sai fun)
4 tbsp olive oil
2 tbsp sesame oil
3/4 lb boneless chicken breast halves (skinless, finely chopped)
18 shrimp (uncooked large, peeled deveined coarsely chopped)
- I would only add the shrimp if you don't plan to reheat this at all. Otherwise add more chicken or some other meat.
15 garlic cloves (minced)
1/2 cup green onion (chopped)
1/2 cup fresh cilantro (chopped)
3 tbsp shallots (chopped)
3 tbsp fresh lime juice
2 tbsp vinegar
1/2 tbsp molasses
1/2 tbs soy sauce (low sodium)
1/2 tsp fish sauce
1/2 tsp tamarind paste
seasonings (cloves, mustard, cardamom, cinnamon, ginger)
1) Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
2) Heat 2 tbsp olive oil in a heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 2 tbsp olive oil, 2 tbsp sesame oil in the same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mix to bowl with chicken and shrimp; cool.
3)Mix vinegar, molasses, soy sauce, fish sauce, tamarind, and seasonings to create a sauce.
4)Add noodles, green onions, shallots, cilantro, lime juice and sauce to bowl. Toss to blend.