My husband and I love going out for Vietnamese food, but every once in awhile, we prefer to cook it ourselves. This is one of our favorites for home cooking.
Serves 4 +
2 Packages of rice sticks (long noodles ~ 7 oz each)
6 boneless skinless chicken breasts
1 tbsp olive oil
1 can coconut milk
2 tbsp curry powder
1 tsp crushed chilis
½ head lettuce, chopped
1 bag bean sprouts
1 package mint leaves (0.75oz) stems removed and discarded
1 big handful cilantro
1 cucumber, and cut into match sticks
½ cup chopped peanuts
Put noodles into big pot of boiling water. Cover, turn heat off, and let it sit.
Chop chicken breasts into chunks. Put oil in large frying pan, add chicken, and brown on all sides. Add coconut milk, curry powder, and crushed chilis. Stir well, cover, and let it simmer for 10 minutes or until done
Meanwhile, place a handful of chopped lettuce in the bottom of each BIG bowl or plate. Place a mound of beansprouts off to one side of the lettuce on each plate, set aside. Chop cilantro and mint together, set aside. Peel and seed cucumbers, cut into match sticks and set aside. Peel skin off carrot, then use vegetable peeler to ribbon the rest of the carrot. Set aside.
Once noodles have been sitting for about 10 minutes, drain and rinse with cold water. Once cool and drained, divide among plates/bowls. Divide cilanto/mint mixture, cucumber, and carrot among servings, and arrange in sections on top of each. Sprinkle chopped peanuts over each serving, and serve with fish sauce.