This is from a little Thai cook book I got on sale a while ago! It turned out great!
8 ounces uncooked rice noodles, 1/8 inch wide
2 T. rice vinegar
1.5 T. fish sauce
1-2 T. lemon juice
1 T. katsup
2 t. sugar
1/4 t. red pepper flakes
1 T. peanut oil
1 boneless skinless chicken breast finely chopped (I used 2 and omitted the shrimp)
2 green onions, thinly sliced (one more reserved for garnish)
2 cloves of garlic minced
2 C. fresh bean sprouts
3 oz. small raw shrimp peeled and devained
3/4 C. shredded red cabbage
1 med. carrot shredded
3 T. chopped fresh cilantro
2 T. chopped unsalted dry roasted peanuts. (I used lightly salted it was all I could find)
lime wedges
Directions:
Place noodles in a bowl and cover with lukewarm water; let stand for 30 min or more till soft.
During this time:
Prepare all ingredients as listed above.
Mix together:
Rice vinegar
fish sauce
katsup
lemon juice
sugar
red pepper flakes
Set aside
Mix in med. bowl:
Cabbage
Carrots
Cilantro
Peanuts
Set Aside
(NOTE: I added the juice of half a lime to this salad)
When noodles are soft drain and set aside. THEN:
Heat Oil in Wok or non stick skillet over Med-High Heat.
Add:
Chicken
Green Onions
Garlic
Cook till chicken is done
Stir in Noodles and cook 1 min
Add Bean Sprouts and shrimp cook about 3 min till shrimp is pink and opaque.
Stir in Fish sauce mixture Toss to coat evenly and cook 2 min more.
Remove to a bowl and saute Lime wedges in the pan to add some color. Add reserved green onion for garnish.
Serve with the Cabbage Salad (I preferred it all mixed together!)
