10 1/2 oz skinless, boneless chicken, finely chopped
2 chicken livers, finely chopped
1 celery stalk, thinly sliced
1 carrot, cut into fine thin sticks
10 1/2 oz shredded napa cabbage
4 Tbsp lime juice
2 Tbsp thai fish sauce
1 tbsp soy sauce
2 Tbsp shredded fresh mint
slices of pickled garlic
Instructions
Place the rice noodles in a bowl, cover with hot water and let soak for 15 minutes, drain well.
Heat oil in large skillet or preheated wok. add the garlic, ginger, scallions and chile and stir-fry for 1 minute. stir in the chicken and chicken livers and stir-fry over high hear for 2-3 minutes, until starting to brown.
stir in the celery and carrot and stir-fry for 2 minutes to soften. add the napa cabbage, then stir in the lime juice, fish sauce, and soy sauce.
Add the noodles and stir to heat thoroughly. sprinkle with mint and pickled garlic. Serve at once.
Originally Submitted
7/4/2010
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