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Recipe
Spicy Thai Basil Chicken Noodle Bowl
Ingredients (Yield: 24 servings)
Shallot Marinated Chicken:3/4 cup fish sauce (nam pla)
1/3 cup sake rice wine
1 1/2 ounces minced shallots
6 pounds boneless, skinless chicken breasts, cut 1/4-inch thick strips
1 1/2 pounds dried rice noodles, 1/4 inch wide
1/2 cup vegetable oil
2 1/2 pounds red bell peppers, cut into thin strips
2 pounds thinly sliced red onions
3 ounces minced garlic
1 1/2 ounces ground dried mild chile pepper
1 1/4 cups Kikkoman Less Sodium Soy Sauce
1 cup water
1/2 cup fish sauce (nam pla)
2 ounces sugar
1 teaspoon black pepper
6 ounces coarsely chopped Thai or Italian basil
1/2 cup lime juice
Instructions
To make Shallot Marinated Chicken: In large non-metal bowl, combine fish sauce, rice wine and shallots. Add chicken; cover and refrigerate up to 24 hours.In hotel pan, cover noodles with hot water. Let stand 15 minutes or until tender. Rinse with cold water; drain. Cover and refrigerate.
In rondo, heat oil over high heat until very hot. Add bell peppers, onions, garlic and chile; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisp-tender. Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil.
Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.
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