When I started working at Pitt, oh so many (six? eek!) years ago, I discovered my favorite restaurant. A small, dive-y-looking Thai place called The Spice Island Tea House. I ate there every Wednesday, without fail. I even had Dan bring me dinner from there after I gave birth- a much-needed and much-deserved meal, I have to say!
One of my favorite dishes is Singapore Rice Noodle, and I found a recipe that I thought sounded very similar. So I tried it. BINGO! It tastes almost exactly like the Spice Island version… even if it doesn’t come in a styrofoam container.
Singapore Rice Noodle
- 1 package thin rice vermicelli noodles
- 2 large boneless, skinless chicken breasts
- 1 clove garlic, minced
- 2 tbsp peanut oil
- 2 tbsp tamari or soy sauce
- 1 thinly sliced onion
- 1 thinly sliced green or red pepper
- 1 tsp red pepper flakes 2 tbsp yellow curry powder
- 1/4 cup unsweetened coconut milk
- 1/2 tsp sugar
- 1/4 cup chicken stock
- 1/4 cup roasted peanuts
- 1 cup bean sprouts
- 2 tbsp chopped fresh basil
- 1 tbsp lemon juice
- Place rice noodles in a pan of hot water, covered, for 10 minutes. Drain when softened.
- Slice chicken into thin strips; coat with tamari or soy sauce. Saute with peanut oil and garlic. When chicken is starting to cook, add onions and peppers. Add red pepper flakes. Cook until chicken is no longer pink, and onions and peppers are soft.
- In a small saucepan, combine curry powder, coconut milk, sugar, chicken stock, peanuts, and lemon juice. Heat for a few minutes on low-medium. Remove from heat, and add peanuts, bean sprouts, and basil.
- Add curry/coconut sauce mixture to the drained rice noodles. Add chicken and vegetables and mix well.