I love this dish. I found this is an old cookbook by I think “Prevention Magazine.” made changes and continue to serve it. I wish I still had the book but sold it when I moved. Only so much room on my shelves.
This has great Thai flavor but the recipe managed to tweak the ingredients to what is more common which I liked.
I did fine at a local market which recently opened some Oriental noodles (similar to vermicelli) I like them more, but vermicelli works just fine for this.
- 1Make your sauce. Add the cilantro, soy broth, broth, lime, ginger sugar, red pepper flakes and garlic, blend until well combined. Slowly add in the oils to lightly emulsify.
- 2I used dried shitaki mushrooms and re-hydrate. I chop them and add to the pasta at the end.
- 3I like to grill my chicken with just a little salt and pepper in a small saute pan on medium heat with some olive oil. Just cook a minute or two.
- 4Now start your pasta water. Cook the pasta accordingly to directions. The last 4-5 minutes add the carrots, red pepper and snap peas and cook right with the pasta. Don’t add the radishes or scallions.
- 5Drain the pasta and vegetables, Add the chicken, the scallions, the rehydrated chopped mushrooms and the sauce. Stir and serve. Top with the radishes. Garnish with a squeeze of fresh lime and a lime wedge if you want. It lets people know there is lime in the dish. Great dish.
Member recipes are not tested by the CHOW food team.