Soft rice noodles tossed with small pieces of chicken breast in a gentle sweet-savory sauce, keeping flavors mild and familiar for a picky eater.
ABy Annebala
Servings
4
8 oz dried rice noodles
1 lb chicken breast
2 tbsp vegetable oil
2 clove garlic
2 tbsp fish sauce
2 tbsp brown sugar
1.5 tbsp tamarind paste
1 tbsp low-sodium soy sauce
3 tbsp water
1 cup bean sprouts
2 piece green onions
Calories
485 kcal
Protein
40g
Carbs
56g
Fat
11g
Fiber
2g
Sugar
8g
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Sarah M. · Melbourne, AU
Prep
1. Soak the dried rice noodles in room-temperature water for 25 to 30 minutes until flexible but not fully soft. Drain well.
8 oz dried rice noodles,
3 tbsp water
2. Cut the chicken breast into small bite-size pieces. Mince the garlic. Slice the green onions and rinse the bean sprouts.
1 lb chicken breast,
2 clove garlic,
1 cup bean sprouts,
2 piece green onions
Sauce
3. Stir together the fish sauce, brown sugar, tamarind paste, low-sodium soy sauce, and water until the sugar is mostly dissolved.
2 tbsp fish sauce,
2 tbsp brown sugar,
1.5 tbsp tamarind paste,
1 tbsp low-sodium soy sauce,
3 tbsp water
Cook
4. Heat a large wok or skillet over medium-high heat. Add the vegetable oil, then cook the chicken breast for 4 to 5 minutes, stirring often, until just cooked through. Add the garlic and cook for 30 seconds.
5. Add the drained dried rice noodles and the sauce. Toss for 2 to 4 minutes until the dried rice noodles are tender and evenly coated. If the pan looks dry before the noodles soften, add a small splash of water.
8 oz dried rice noodles,
2 tbsp fish sauce,
2 tbsp brown sugar,
1.5 tbsp tamarind paste,
1 tbsp low-sodium soy sauce,
3 tbsp water
Finish
6. Add the bean sprouts and green onions, toss for 30 to 60 seconds until just slightly softened, then serve warm.
1 cup bean sprouts,
2 piece green onions
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