Chicken Noodles Alfonse

Serves: 4
Total Calories: 945


1/4 cup olive oil
4 teaspoons chopped garlic
8 ounces chicken breasts cut into small pieces
1 1/2 pounds fresh rice noodles cut into 1 inch wide strips
2 eggs beaten
2 tablespoons Thai fish sauce
2 teaspoons Maggi sauce (optional)
1 teaspoon white pepper
1/2 teaspoon crushed red pepper or cayenne pepper
1/4 cup crushed unsalted peanut
4 ounces fresh bean sprouts
2 Romaine lettuce leaves, washed, dried, adn cut into bite size pieces
1/4 cup thinly sliced leek
3 tablespoons diced scallion


Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add chicken and sauté 1 ½ minutes. Add noodles, eggs, fish sauce, Maggi sauce, white pepper, and red pepper and cook, stirring constantly, 3 minutes. Add peanuts and bean sprouts and mix well; remove from heat. Arrange romaine on a platter and top with chicken-noodle mixture. Sprinkle with leeks and scallions and serve.

Nutritional Facts:

Serves: 4
Total Calories: 945
Calories from Fat: 326

This Chicken Noodles Alfonse recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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