Ingredients
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2 tablespoons white wine
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oil
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8 garlic cloves, sliced
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6 shallots, sliced
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3/4 lb rice vermicelli
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4 dried red chilies
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6 dried Chinese mushrooms, soaked
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1 (6 ounce) can shrimp
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3 tablespoons tomato paste
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2 tablespoons sugar
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1 tablespoon nam pla
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1/2 cup bean sprouts
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2 tablespoons basil
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2 tablespoons peanuts, crushed
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4 boneless skinless chicken breast halves, sliced
Instructions
- Marinate chicken in wine 30 minutes.
- In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.
- Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.
- Grind red chilies.
- In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.
- Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
- Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.
- Add bean sprouts and basil; stir 2 minutes.
- Add noodles; toss.
- Garnish with garlic, shallots, and peanuts.