Over the last year, we have practically eliminated take out from our table. In the time it takes to call, order, and have it delivered, I can get a simple, healthier meal on the table (most nights). That said, the one thing I never attempt at home is Thai or Vietnamese rice noodle dishes. There is so much promise in that delivery bag! But inevitably, the noodles are clumped, the vegetables are soggy, and I am disappointed. After working out this recipe, I can happily say that take out noodles are a thing of the past at my table. Quick and easily customized, these noodles are my husband's new favorite dinner. —at yvonne's table
brown rice noodles (regular is fine)
toasted sesame oil
garlic cloves, minced
freshly grated ginger
thinly sliced chicken breast (or other protein)
Cook rice noodles according to instructions on package. Rinse with cold water, place in a medium bowl, toss with sesame oil and set aside.
In a medium bowl make the sauce by whisking together the first 6 ingredients and set aside.
Heat the oil in a large sauté pan and add garlic and ginger and sauté until fragrant, (30 seconds). Saute the chicken until cooked through, remove from the pan, and add the vegetables to the pan and sauté until crisp tender.
Add the chicken back to the pan, sauté for a minute, just to heat through, add the noodles and cook for 1 minute. Stir in the sauce and cook, tossing the noodles until coated well, and heated through. Toss with chopped peanuts, scallion, basil, and lime juice.