Here’s what you’ll need:
- 6 cups water
- 1.5 ounces Hoisin sauce
- 1.5 ounces fish sauce
- 1.5 ounces soy sauce
- 1 tsp cayenne pepper
- 3/4 ounce minced garlic
- 2-3 large boneless skinless chicken breast
- bean sprouts
- jalapeño pepper
- 2 ounces of white vinegar
- Thai rice noodles (we prefer vermicelli)
- Add 6 cups of water to a pot and bring to a boil. Add 1 1/2 ounces of each of hoisin, soy and fish sauces, plus 3/4 ounce of minced garlic and 1 teaspoon of cayenne pepper (drop that to a half teaspoon if you don’t like a bit of heat) Add 2 or 3 boneless chicken breast, sliced very thin as you will be cooking the chicken by boiling it in the broth. Once the broth reaches a boil, simmer and heat for 1 hour.
- While cooking, soak 9 ounces of Thai rice noodles (or vermicelli) in warm water for 30 minutes. Drain and rinse with cold water.
- In a small bowl, mix 2 1/4 teaspoons of diced jalapeño pepper with 1 1/2 ounces of white vinegar. In another small bowl, combine 3 tablespoons each of chopped green onion and cilantro.
- Blanch the noodles in a pot of boiling water and drain.
- In separate bowls, top 1/2 cup noodles with 1/2 cup of bean sprouts, 1/2 tablespoon each of the jalepeno and green onion mixtures.
- Spoon in 6 ounces of chicken and 6 ounces of stock over the noodles and serve.
– Makes 4 servings.
470 Calories | 6.2 g Fat | 17.5 g Carbs | 63 g Protein
Here is a link to the actual recipe on Outside Magazine’s website: