This is my second post today. I’m totally on a roll! Making up for lost time when I have been unable to post. Unable is a word difficult to explain at times. But those who write from the heart, would appreciate that a non-writer is twice as eligible to face a writer’s block, notwithstanding workplace, family and health that often love to incite performance pressure. Whew aren’t we glad at least a hobby is more forgiving?
Fresh herbs lying around in my pantry always have me in a slight panic mode, since I find it very difficult to save herbs like basil and parsley beyond a day or two. It breaks my heart to see them wither away before I have done justice to them and which is why I had Thai on my head for lunch today.
Thai chilly basil rice noodles
- Rice noodles:1 packet
- Fresh Basil leaves: 10-12 nos
- Chicken: 4-5 boneless pieces, cut into cubes
- Mushrooms: 4-5 nos, chopped
- Green chilly: 1 no, finely sliced
- Garlic: 4 large cloves, chopped
- Ginger: 1 tsp, ground
For the sauce:
- Light soy sauce: 1 tbsp
- Fish sauce: 1 tsp
- Vinegar: 1 tbsp
- Sugar: 1 tbsp
- Water: 1/4 of a cup
- Bean sprouts
- Sesame oil
- Boil a litre of water with a handful of salt. Turn off the heat and soak the rice
noodles for about 5-7 mins. Drain and wash under cold water. Set aside.
- Heat oil in a wok. Add the garlic, ginger, chicken and stir fry for a minute. Add the
mushrooms and stir fry till they lose their water. Add the basil and chilly. Toss in the
noodles, followed by the sauce.
- Stir vigorously on high heat and transfer quickly to the serving plate.
- Serve with some brean sprouts and toasted peanuts for some crunch, and a few drops of
good quality sesame oil for a more nutty flavour.