Rice Noodles with Chicken and Cilantro
Don't mind the barfiness of this picture. This meal tastes a lot better than it looks here. The original recipe actually calls for shrimp instead of chicken, but I used chicken since I don't like shrimp. I would give it a 7. Serves 3-4 Salt 6 oz. 1/4 inch-wide dried rice noodles (pad thai) 2 medium limes, 1 juiced and 1 cut into wedges 1 1/2 Tbs. packed light brown sugar 2 tsp. soy sauce 1 tsp. fish sauce 3/4 lb. peeled and deveined large shrimp (31-40 per lb) OR 1 cup shredded chicken 3 Tbs.canola or peanut oil 1/2 tsp. coriander Black pepper 1/2 medium red bell pepper, cored, seeded, and finely diced 1 medium jalapeno, seeded and finely diced 1 large shallot, finely diced (I just used 1/2 onion) 1/4 Cup chopped fresh cilantro Bring a medium pot of water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5-7 minutes. Transfer to a colander and run under cold water to cool slig