Submitted by: Sugar | Date Added: 25 Oct 2009
Listed in: Pasta & Noodles / Noodles

7-8 oz. Thai-style vermicelli noodles
1 red bell pepper, de-seeded and sliced
1 green bell pepper, de-seeded and sliced
4-6 shiitake mushrooms
handful of fresh basil leaves (roughly chopped)
2 boneless chicken breasts

SAUCE:
1 cup chicken broth
1 Tbsp. ground bean sauce
3 cloves garlic, minced
1 thumb-size piece ginger
1 cup fresh coriander, including the stems, finely chopped
4 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. fish sauce
1/2 cup water
1 red or green chilli, de-seeded and minced, OR 1 chilli sauce (Optional)

Soak noodles in a pot of cold or room-temperature water for approximately 20-30 minutes, or until soft enough to eat (some brands may take up to 1 hour). The noodles will absorb much of the water and expand - they will also magically turn from white to transparent. Drain and set aside. While noodles are soaking, make the sauce. Place broth in a wok or deep frying pan over medium-high to high heat. Bring to a boil. Add all other sauce ingredients plus chicken (or wheat gluten) and mushrooms. Stir well. Turn heat down to medium. Cover and simmer for 5-10 minutes, or until chicken is cooked. (Note that wheat gluten is already cooked, so it will only require a few minutes to warm.). Add the bell peppers and simmer for an additional 5 minutes, or until the peppers have softened. Now add the drained noodles, gently turning them in the wok/pan with 2 large spoons or wooden "shovels". Turn down the heat to minimum.

Before serving, do a taste test for salt, adding more fish sauce (1 Tbsp. at a time) if not salty enough. If too salty, add a little lime juice (juice of 1/2 lime) until desired flavor is reached. Serve with a sprinkling of fresh basil, and a bottle of Thai chili sauce on the side, if desired. ENJOY!

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