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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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