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Mr_Sinister
New member
I like to have this on Saturdays. My recipe is fairly low fat if you limit or take out egg yolks, oil and peanuts, but I will leave them in.
Ingredients
Rice noodles, either thick or thin, but not the kind that come in strands
Fish sauce
Soy sauce
Sriracha Hot sauce
Hoisin sauce, sugar, or splenda
Mint Herb
Eggs
Chicken Breasts
Saltwater
Vinegar
MSG (optional)
Peanuts
Garlic
Yellow Onion
Ginger crushed or powdered
Bean sprouts
Lime Juice
Olive or peanut oil
Procedure
1) First submerge your chicken in saltwater, msg, vinegar, and oil solution and let sit for at least 1 hr. This brings out the flavor and tenderness.
2) After the chicken has finished, wash the solution off and dice the breasts. About 1 sq inch is good.
3) Take out rice sticks and scald under hot water, they should soften yet retain some rubberness. Take them out and set aside. Also now is the time to make sauce. Get your hot sauce, hoisin/sugar/splenda, lime, mint, and soy sauce then mix to taste. The taste of the sauce is a mix of spicy yet mildly tart and sweet. Adjust amounts of each ingredient until they taste good to you.
4) Next, scramble the eggs. Set aside on a plate.
5) Now chop the onions, crush the peanuts, and mash the garlic. Then throw these into a lightly oiled pan and sautee until onions become translucent and the garlic softens. Then add chicken breasts and cook until done and add bean sprouts then continue to sautee until the sprouts lose some of their bite. Set on the plate with the eggs.
6) Finally throw your rice sticks into the pan, add your sauce, and a dash of MSG. Pan fry on the high setting for a few minutes then empty the pan into the bowl/plate containing eggs, meat, vegetables. Before serving mix the contents together.
Ingredients
Rice noodles, either thick or thin, but not the kind that come in strands
Fish sauce
Soy sauce
Sriracha Hot sauce
Hoisin sauce, sugar, or splenda
Mint Herb
Eggs
Chicken Breasts
Saltwater
Vinegar
MSG (optional)
Peanuts
Garlic
Yellow Onion
Ginger crushed or powdered
Bean sprouts
Lime Juice
Olive or peanut oil
Procedure
1) First submerge your chicken in saltwater, msg, vinegar, and oil solution and let sit for at least 1 hr. This brings out the flavor and tenderness.
2) After the chicken has finished, wash the solution off and dice the breasts. About 1 sq inch is good.
3) Take out rice sticks and scald under hot water, they should soften yet retain some rubberness. Take them out and set aside. Also now is the time to make sauce. Get your hot sauce, hoisin/sugar/splenda, lime, mint, and soy sauce then mix to taste. The taste of the sauce is a mix of spicy yet mildly tart and sweet. Adjust amounts of each ingredient until they taste good to you.
4) Next, scramble the eggs. Set aside on a plate.
5) Now chop the onions, crush the peanuts, and mash the garlic. Then throw these into a lightly oiled pan and sautee until onions become translucent and the garlic softens. Then add chicken breasts and cook until done and add bean sprouts then continue to sautee until the sprouts lose some of their bite. Set on the plate with the eggs.
6) Finally throw your rice sticks into the pan, add your sauce, and a dash of MSG. Pan fry on the high setting for a few minutes then empty the pan into the bowl/plate containing eggs, meat, vegetables. Before serving mix the contents together.
