Vegetables Recipes - Many-Pea Stir-Fry with Chicken and Rice Noodles Recipe

Ingredients 

• 1 lb boneless, skinless chicken breasts

• 2 1/2 oz tightly packed thin rice noodles

• peanut oil for deep-frying, plus 3 tablespoons

• 6 fat scallions, sliced

• 1/2 inch piece fresh gjngerroot thinly sliced

• 6 oz sugar snaps

• 4 oz snow peas, sliced at an angle

• 1 1/4 cups shelled peas

• 1/4 cup whole almonds with skin, halved lengthwise

• 1 cup bean sprouts

• handful of pea shoots (optional)

For the marinade:

• 1 tablespoon muscovado sugar

• 3 tablespoons warm water

• 1-2 small red chilies, seeded and very finely chopped

• 1 tablespoon soy sauce

• 1 teaspoon nam pla fish sauce

• 3 tablespoons lime juice

Serves 4

---

Method:

1. 1 Combine the marinade ingredients in a bowl, first dissolving the sugar in the warm water. Cut the chicken into bite-sized pieces and add to the marinade. Leave to stand while you prepare the rest of the ingredients.

2. Pull the bundle of rice noodles apart, and break them into shorter lengths to make them easier to fry. Do this in a deep bowl so they don't fly allover your kitchen.

3. In a large skillet, heat enough oil to come to a depth of 1/4 inch. When the oil is very hot, throw in the noodles and fry for just a few seconds until puffed up. Be careful not to let them burn. Drain on paper towels and keep warm.

4. Drain the oil and wipe out the pan with paper towels. Heat 3 tablespoons of clean oil over moderate to high heat. Fry the scallions and ginger for 30 seconds, then add the chicken with the marinade and fry for about 5 minutes.

5. When the liquid has reduced, add the peas, and fry for another 2-3 minutes. Don't let them overcook - they should remain bright green.

6. Add the almonds, the bean sprouts and, if you are using them, the pea shoots, and stir for a few seconds, until they are heated through. Divide the rice noodles between individual plates and serve with the stir-fry.