Here is today's Delicious Dish Tuesday:
What you need:
- 1 pkg/box of Rice Noodles (I used the Thai Kitchen Stir Fry Rice Noodles)
- 1 lb. of chicken or meat of your choice (or omit if vegetarian)
- 3-4 eggs
- 1 pkg. extra firm tofu
- 1 medium bag of bean sprouts
- 1 bunch of green onion
- Sugar
- Vinegar (I chose the rice vinegar)
- Fish sauce
- Crushed peanuts
- Crushed red pepper (to taste)
- Olive oil
The prep:
- Cook the noodles according to the package. On the back of the box it states to cover the noodles with saran wrap if not using for a little bit. I drained my noodles once they were done and covered them but I also needed to rinse them lightly with some warm water since they got a little bit sticky.
- I had to crush my own peanuts because I could not find any in the store. I bought the Planters salted peanuts and put a little in at a time in a food chopper.
- Cut up your green onion, chicken and tofu.
Make it:
- This is made in batches.
- Heat some olive oil in a large stock pot and add approx. 1 cup of chicken.
- Cook the chicken through and then add one egg, handful of bean sprouts and a handful of tofu (or more if desired).
- Cook for another minute or two.
- Then add 3 Tbsp. of crushed peanuts, 1 Tbsp. of vinegar, 2 Tbsp. sugar, 2 Tbsp. fish sauce.
- Add pinch of green onion and a pinch of red pepper (or to taste, we liked adding more red pepper for a little bit spicier).
- Cook until heated through.
- Add to a large (oven safe) bowl or dish. Heat oven to a "keep warm temp" (I did 200 degrees) and repeat the process until everything is gone! I think I made about 3-4 batches. You can always get more ingredients if you have a larger crowd and make more batches! :)
- Serve with lemon if desired.
Again, special thanks to my friend Stacy for this recipe!!
Linking up today (and every Tuesday!) with:
(Martinis and Bikinis and Green Fashionista)
Do you have a favorite "take out copy cat" that you love to make at home?
Thanks for stopping by! Hope you enjoy some goodness today!
