Thai Mint Noodles
|Rice noodles||1⁄2 Pound|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Shrimp||1⁄3 Pound, peeled and deveined|
|Boneless skinless chicken breast||6 Ounce, cut in thin strips (1 Piece)|
|Bok choy leaves||2 1⁄2 Cup (40 tbs), thinly sliced (2 Pieces)|
|Red bell pepper||1 , cored, seeded and thinly sliced|
|Mushrooms||4 Ounce, thinly sliced|
|Broccoli florets||4 Ounce (2 Cups)|
|Carrot||1 Large, thinly sliced|
|Chopped mint||1⁄2 Cup (8 tbs)|
|Minced ginger||1 Tablespoon, or grated|
|Garlic||1 Clove (5 gm), minced|
|For thai sauce|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped lemongrass/1 tablespoon lemon juice||1 Tablespoon|
|Kaffir lime leaves/2 teaspoons grated lime zest||3|
|Thai curry paste/1 teaspoon minced fresh chili||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Unsweetened coconut milk||1 Cup (16 tbs)|
|Chunky peanut butter||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cinnamon stick||2 Inch (1 Piece)|
|Bottled asian fish sauce||3 Tablespoon|
|Packed brown sugar||3 Tablespoon|
|Freshly squeezed lemon juice||3 Tablespoon|
|Tamarind paste/1 tablespoon freshly squeezed lime juice||2 Teaspoon|
|For nuoc cham|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Bottled asian fish sauce||1⁄4 Cup (4 tbs) (Nam Pla)|
|Water||1⁄4 Cup (4 tbs)|
|Granulated sugar||2 Tablespoon|
|Freshly squeezed lime juice||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Thai bird chili/1 whole dried chili||1 Small, sliced|
SOAK THE RICE NOODLES in hot water until soft, 20 to 30 minutes.
Drain very well and pat dry on paper towels.
FOR THE THAI NOODLE SAUCE, heat the oil in a medium saucepan.
Add the onion, garlic, lemongrass, lime leaves, curry paste, and curry powder and saute for 2 minutes.
Stir in the coconut milk, peanut butter, regular milk, cinnamon stick, bay leaves, fish sauce, brown sugar, lemon juice, and tamarind paste.
Mix well and set aside; the sauce will thicken as it cools.
FOR THE NUOC CHAM, combine the vinegar, fish sauce, water, sugar, lime juice, garlic, and chile in a small saucepan.
Bring to a boil and stir just until the sugar has dissolved.
HEAT 1 TABLESPOON of the oil in a large wok or heavy skillet over medium-high heat.
When hot, add the noodles and stir-fry for 2 minutes.
Transfer the noodles to a large bowl and set aside.
Heat another tablespoon of oil in the pan, add the shrimp and chicken, and stir-fry until just cooked through, 3 to 5 minutes.
Transfer to the bowl with the noodles.
HEAT ANOTHER TABLESPOON of oil in the pan and add the bok choy, bell pepper, mushrooms, broccoli, and carrot.
Stir-fry until the vegetables are just crisp-tender, about 3 minutes.
Add the mint leaves, ginger, and garlic along with the nuoc cham and Thai noodle sauce and stir to mix.
Add the noodles, shrimp, and chicken.
Stir until heated through, about 1 minute.