6 Servings
45 Minutes
Allergens
I fell in love with this dish years ago but only recently discovered how easy it is to make at home. I love the mix of flavors and textures; salty, sweet, sour, crunchy, soft, chewy. Also, I pretty much like anything with soy sauce in it. This is a one-pan dinner that cooks quickly, and you can easily add and substitute vegetables or protein to suit your own taste or diet. I like to add chicken to make it a complete hearty meal but you can leave it out to keep it vegetarian.
Soak rice noodles in boiling water for 2-3 minutes until al dente.
Whisk eggs and add a pinch of salt.
Coat pan with olive oil and add egg to frying pan to create an omelet. Remove from pan when egg is done. Set aside and cut into small pieces when cooled.
Add chicken and corn starch to a gallon size bag and shake until chicken is completely coated in corn starch.
Coat large frying pan with olive oil. Add chicken to pan and cook until browned on both sides. Don’t worry about it cooking through. You will be adding it back to the pan. Remove from pan and set aside.
Add olive oil to pan to coat. Saute scallions for 3 minutes.
Add peppers, bean sprouts and green papaya (optional). Saute a few minutes.
Add rice noodles, chicken, eggs and sauce.
Toss to coat and cook a few minutes more until chicken is cooked through. Serve topped with chopped peanuts and fresh cilantro.
To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.
Freezer friendly? Does this freeze?
I have never fried things with these ingredients. I would err on the side of making it fresh.