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Not your usual staple, but it’s someone’s staple halfway across the world. Don’t make it to feel cultured or sophisticated. Don’t make it because you’ve heard the name or just to say you’ve made it. Make it because it tastes that good.
1 pound (450 grams) boneless chicken breasts, cut into small cubes
1 tablespoon Gefen Cornstarch
6 tablespoons Glicks Soy Sauce
10 and 1/2 ounces (300 grams) rice noodles (either the thin kind, or the thicker ones, as in the picture)
2 tablespoons oil
4 cloves garlic
1 red onion, chopped
3 teaspoons fresh ginger, chopped or 3 cubes Dorot Gardens Frozen Ginger
4 hot peppers, thinly sliced (you can use less)
2 cups bean sprouts
1 cup coriander leaves, chopped (without stems)
1 cup salted peanuts, halved
1 lemon, cut into eighths, for garnish
1 cup sliced scallions
8 tablespoons tamarind sauce or 6 tablespoons Heaven & Earth Date Syrup + 2 tablespoons lemon juice
6 tablespoons hot chili sauce
3 tablespoons Glicks Soy Sauce
4 tablespoons brown sugar
Combine cornstarch and soy sauce in a medium bowl. Add chicken and mix until fully coated. Marinate at least one hour. (Can be prepared up to a day in advance and refrigerated.)
Place rice noodles into a large dish. Pour boiling water over them. Let stand 5–10 minutes, just until soft. Drain and rinse in cold water to stop the cooking. Set aside.
Mix together all sauce ingredients and set aside.
Heat oil in a large pan and sauté onion with garlic, ginger, and hot peppers for about one minute. Raise heat and add marinated chicken pieces. Cook, while stirring, until chicken becomes opaque, about one minute.
Add the rice noodles, sprouts, scallions, and sauce, and mix another minute, until all ingredients are coated with sauce. Remove from heat.
Add coriander and remaining scallions. Mix and transfer to a serving dish.
Sprinkle liberally with peanuts. Garnish with lemon wedges before serving.
Photography: Dan Lev Styling: Dalit Rousso
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