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Thai Noodles With Chicken Patties (Soup or Salad)

250 g ground chicken
2 tablespoons fresh basil, chopped (Thai basil preferably)
2 tablespoons cilantro, chopped
1 garlic clove, minced
2 thai birds eye chiles, minced (optional)
12 tablespoon soy sauce
12 tablespoon fish sauce
12 tablespoon lime juice
1 egg, lightly beaten
1 slice day-old bread, crushed into crumbs
1 teaspoon peanut oil
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
3 cups chicken stock
2 slices ginger (galangal if you can find it)
1 stalk lemongrass, cut into 1 ", pieces and bruised
12 tablespoon fish sauce
12 tablespoon soy sauce
1 teaspoon sesame oil
fresh ground black pepper, to taste
1 small carrot, cut into ribbons using peeler (approx 80g)
1 small red peppers or 1 small green pepper, julienned
4 medium shiitake mushrooms, sliced
12 cup bean sprouts
200 g chinese flat rice noodles (kway teow) or 200 g vietnamese dry rice noodles (pho, if using pho, soak in hot water for 5 mins and drain before using)
fresh cilantro
fresh basil leaf
chopped roasted cashews


To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins. Shape chicken mixture into patties (if you like, you can make chicken meatballs). Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm. Whisk together dressing/dipping sauce ingredients, set aside. To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain. You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain. Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat. If desired, cut the cooked patties into thin slices (for presentation) before serving. To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews. To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins). Add vegetables to soup to blanch them for a few minutes. To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil. Top with the sliced chicken patties and garnish with basil/cilantro and cashews.

Source: www.food.com