Time
30 min
Serving
4 persons
Calories
553
This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.
Ingredients
- ounces medium width rice vermicelli noodles: 8 piece
- vegetable oil: 3 Tbsp
- ground chicken: 0.25 pound
- hot pepper sauce: 1 tsp
- red pepper: 1 piece (sliced)
- peeled, deveined raw shrimp: 0.5 pound
- garlic: 3 clove (minced)
- freshly grated gingerroot: 2 tsp
- vegetable or chicken broth: 0.5 cup
- Heinz Tomato Ketchup: 0.5 cup
- lime juice: 0.25 cup
- granulated sugar: 3 Tbsp
- fish sauce: 3 Tbsp
- ½ cups bean sprouts: 1 piece
- green onions: 3 piece (sliced)
- coriander or parsley leaves: 0.25 cup (fresh)
- peanuts: (chopped)
Metric Conversion
Stages of cooking
-
Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
-
Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
-
Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
-
Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.
