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Chicken,
snow peas and red pepper cooked in a delicate lemongrass and
coconut milk broth, mixed with bean thread noodles and topped
with crushed peanuts.
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| 2
tablespoons peanut or canola oil |
| 1
red pepper (capsicum)—julienned |
| 16
snow peas (mange tout)—topped and tailed |
| 2
teaspoons finely chopped fresh lemongrass |
| 2
cloves garlic—finely
chopped |
| 1
cup coconut milk |
| ½
cup chicken stock |
| 4
tablespoons fish sauce |
| 2
teaspoons sesame
oil |
| ½
teaspoon ground black pepper |
| 10
oz (300g) skinless chicken breast fillet—cut into
bite-size pieces or thin strips |
| 4
oz (120g) bean thread (cellophane) noodles |
| 2
scallions (spring onions)—thinly sliced on the diagonal |
| 1
fresh red chili—deseeded and thinly sliced on the
diagonal |
| 2
teaspoons chopped roasted peanuts |
HEAT
the oil in a large frying pan over a medium-high heat. ADD the
red pepper and cook for 1 minute, stirring regularly. ADD the
snow peas and cook for another minute. ADD the lemon grass and
garlic and cook for a further minute, stirring. ADD the coconut
milk, stock, fish sauce, sesame oil and black pepper and bring
to the boil. ADD the chicken, cover with a lid, reduce the heat
to medium and simmer for 7 minutes. WHILE the chicken cooks,
soak the noodles in a bowl of boiling water for 5 minutes then
drain. ADD the noodles to the chicken and sauce and toss to
mix together. SERVE in bowls garnished with scallion, red chili
and peanuts on top.
Variation:
Use shrimp (prawns) or squid in place of chicken.
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