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Ingredientes
- 100 gm dry rice noodles
- 8 x bok choy
- 4 x chicken breasts skinned and boned
- 4 clv garlic peeled and finely slicd
- 4 x warm green chillies finely sliced with seeds
- 4 x sterns lemon grass the outer 3 layers removed the inside finely sliced (throw away the upper and lower ends)
- 50 ml peanut oil
- 2 tsp sugar
- 20 ml Thai fish sauce
- 500 ml coconut lowfat milk unsweetened
- 1/2 c. mint leaves
- 1/2 c. coriander leaves
- 2 x spring onions finely sliced
- 100 gm toasted peanuts roughly minced
- 20 ml lime juice salt
Direcciones
- Pour sufficient boiling water on the noodles to cover them and leave for 20 to 60 min.
- Cut the bok choy in half lengthways wash gently in cool water then drain.
- Slice the chicken into strips 1/2cm thick and mix with the garlic half the chillies a third of the lemon grass and half the peanut oil.
- Leave everything till the noodles are hard but almost pliable then proceed.
- Place the wok over the fiercest heat till it is smoking then add in the oil and swirl it around. Immediately throw in the remaining chillies and stir quickly then add in the chicken mix and the sugar stir well and fry for 20 seconds.
- Add in the remaining lemon grass mix well then pour in the fish sauce.
- Drain the noodles and add in them to the wok laying them flat on top.
- Cover with the bokchoy then pour over the coconut lowfat milk.
- Put a lid on the wok and cook on a high heat for 3A min.
- Mix the herbs with the spring onion and put to one side.
- Stir the peanuts and lime juice into the wok. Taste for seasoning and add in some salt if needed.
- Spoon the contents of the wok into 4 bowls and sprinkle the herbs on top.
- Im going to assume you have a wok with a lid and a gas hob. If you dont this dish will be a little harder to make in a frying pan on an electric hotplate but the end result will be fine.
- Rice noodles come in myriad shapes and sizes. The very fine ones dont take much soaking but the fatter wider ones may be best left to soak in hot water at the back of the stove for an hour.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1673g | |
| Recipe makes 4 servings | |
| Calories 713 | |
| Calories from Fat 301 | 42% |
| Total Fat 34.51g | 43% |
| Saturated Fat 13.51g | 54% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 1536mg | 64% |
| Potassium 4403mg | 126% |
| Total Carbs 78.39g | 21% |
| Dietary Fiber 24.1g | 80% |
| Sugars 27.83g | 19% |
| Protein 41.08g | 66% |
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