Ingredients:
8 oz. rice noodles
3 Tbsp. Garlic Oil
1 tsp. Cayenne Olive Oil
1/4 lb. ground chicken
1 red pepper, thinly sliced
1/2 lb. peeled, de-veined raw shrimp
2 tsp. Honey-Ginger White Balsamic
1/2 c. broth (made with 1/2 cup boiling water mixed with 1 tsp. Gourmet Inspirations Kickin' Chicken) or use chicken broth
1/2 c soy sauce
1/4 c Sicilian Lemon White Balsamic
3 Tbsp. brown sugar
3 Tbsp. fish sauce
1 1/2 c. bean sprouts
3 green onions, thinly sliced
Roasted Pumpkin Seeds to garnish (peanuts optional substitute)
8 oz. rice noodles
3 Tbsp. Garlic Oil
1 tsp. Cayenne Olive Oil
1/4 lb. ground chicken
1 red pepper, thinly sliced
1/2 lb. peeled, de-veined raw shrimp
2 tsp. Honey-Ginger White Balsamic
1/2 c. broth (made with 1/2 cup boiling water mixed with 1 tsp. Gourmet Inspirations Kickin' Chicken) or use chicken broth
1/2 c soy sauce
1/4 c Sicilian Lemon White Balsamic
3 Tbsp. brown sugar
3 Tbsp. fish sauce
1 1/2 c. bean sprouts
3 green onions, thinly sliced
Roasted Pumpkin Seeds to garnish (peanuts optional substitute)
Cover noodles with boiling water and let stand for 5 minutes, drain well and reserve. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and stir fry for 3 - 5 minutes or until browned. Reserve on a platter. Add remaining oil and the peppers to pan, stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in Honey- Ginger White Balsamic, Basil Ginger Chicken broth, soy sauce, Lemon White Balsamic, brown sugar, and fish sauce. Bring to a boil. Add noodles and reserved meat, and stir. To serve, plate with green onions and Pumpkin Seeds.
*Tested in Thai Cooking Class
