Thai Noodles with Shrimp & Chicken
A staple Thai dish. Omit the shrimp to make fish-free. Omit the peanuts to make nut-free. Make extra for leftovers!
6-ounces rice noodles (Check label for allergens)
3 tablespoons oil
3 garlic cloves, crushed
4-ounces chicken - cut into bite sized pieces
2 tablespoons lemon juice
2 tablespoon of gluten-free soy sauce (Check label for allergens)
1 tablespoon sugar
2 eggs, beaten
4-ounces cooked peeled and deveined shrimp (Omit for fish/shellfish free)
¾ cup of bean sprouts, washed and dried
½ cup unsalted roasted peanuts, coarsely chopped, optional. (Omit for nut-free)
3-4 tablespoons chopped scallions
Crushed red pepper, to taste
Soak the noodles in boiling water, and prepared as specified on package directions. Drain well & set aside.
Heat the oil in a wok or large skillet. Cook the garlic until browned. Next add the chicken, and cook until done (or until chicken juices run clear when cut into the thickest portion.)
Reduce the heat slightly and add in the lemon juice, soy sauce and the sugar. Stir and cook for another 2 minutes.
Next add the cooked noodles and mix well with the chicken mixture. Push noodles and chicken to the side of the wok/skillet and add in the beaten egg. Scramble egg and then mix into the noodles / chicken.
Next add in the cooked shrimp, bean sprouts and the peanuts (Omit the peanuts to make nut-free). Gently toss and continue to cook until hot.
Sprinkle top of the dish with the chopped scallions and the red pepper to taste just prior to serving.
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