Ever since Blair moved back to the area, we have been looking for the perfect local Asian place whether it be Thai or Chinese food. We have found our Indian place, but for some reason we have had such a hard time finding the others. We really love one Chinese place, but that is located in the city, which is great when you plan it, but not when you are craving some takeout after a long workday. We had a Thai place that we loved in CT and we miss it so much. It was awesome food, BYOB, and you walked out of there completely stuffed (with leftovers) after spending about $20. I would give anything to have them relocate to my town. For some reason, I am really intimidated by making any type of Asian food at home. Every time I make one of these dishes, there always seems to be just a little something missing and I end up disappointed. Well I can tell you that I have hit the jackpot on this particular recipe.
I wasn’t quite sure how this whole thing would go down, but I hoped for the best and the final product exceeded my expectations. These noodles are awesome and ridiculously easy. The only difficult part is finding all the ingredients that you need for it. My grocery store has a pretty extensive international section and I still found myself at the local Asian market for a few things–black soy sauce & Thai basil to be exact. The Asian market is one place that I don’t do a very good job of blending in at. Imagine a very pale, blonde girl looking up and down the aisle of soy sauce (yes mine has an entire aisle of just that) looking for the black soy sauce. I eventually found it and came home excited to tackle this dish. The only thing that I should note is that this dish is pretty spicy, if you need to decrease the amount of chili paste in the recipe, go ahead and do so. Knowing Blair, he loved this dish, and I bet he will request it again now that I have finally posted it. It also may end up being a perfect stand in until we find that Thai place of our own. Local readers, any good Thai places that you know of?
8-10 oz. flat rice noodles
2 Tbsp. canola oil
6 garlic cloves, minced
1 bell pepper, cut into strips
1/2 lb. chicken breasts or thighs, cut into small pieces
1 Tbsp. fish sauce
2 Tbsp. black soy sauce*
2 Tbsp. Golden Mountain sauce or light soy sauce
1 – 1.5 Tbsp. chili paste
1/2 Tbsp. sugar
1 large plum tomato, cut into 8 wedges
1/4 cup Thai basil leaves
1/4 cup sliced green onion
What you’ll do:
Cook noodles according to package directions, you want them tender but still firm to bite. Make sure to stir frequently in order to avoid them sticking together. Drain and set aside. I think next time, I may soak the noodles rather than boiling them, mine seemed to stick together a little too much for my liking. The soaking instructions will be on the package.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and sauté 30 seconds until fragrant. Add the bell pepper and chicken and sauté until chicken is about halfway cooked, about 2 minutes. In a small bowl, whisk together the fish sauce, black soy sauce, Golden Mountain seasoning, and Sambal Oelek. Add to the chicken mixture and cook until chicken is done, about 5-7 minutes. Once chicken is cooked through add in the noodles, tomatoes, green onions and Thai basil; toss to coat.
*I was able to find this at my Asian supermarket
Source: Elly Says Opa!