Ingredients:
4 boneless skinless chicken breast halves, sliced
2 tablespoons white wine
oil
8 garlic cloves, sliced
6 shallots, sliced
3/4 lb rice vermicelli
4 dried red chilies
6 dried Chinese mushrooms, soaked
1 (6 ounce) cans shrimp
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon nam pla
1/2 cup bean sprouts
2 tablespoons basil
2 tablespoons peanuts, crushed
Directions:
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.
Servings: 4
Time preparation: 35 min.
Time total: 71 min.