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, and cut into bite sized 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 shrimp, onions, bell pepper, and Serrano chili and sauté 1 minute. Add tomatoes, fish sauce, black bean sauce, Maggi sauce, vinegar, and black pepper and sauté 1 minute. Add rice noodles and stir until heated through and well coated with sauce, about 2 minutes. Stir in bean sprouts and chopped mint. Transfer mixture to a platter, garnish with mint sprigs, and serve.

Nutritional Facts:

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

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya