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Print this Recipe    Rad Na Chicken

Rad Na Thai Chicken

6 tablespoons blended oil
1/2 pound boneless, skinless chicken breasts, cut into thin strips
2 eggs, lightly beaten
1 pound rad na noodles (see note below) teaspoon crushed red pepper flakes
Rad Na Sauce (see recipe below)
1 bunch scallions, cut into thin strips
1/2 pound fresh bean sprouts
1 cup roasted peanuts, rinsed under cold water to remove salt
1 head romaine, outer leaves removed, cut into 1-inch squares

Heat a skillet or wok till smoking. Add the oil and heat again till
smoking. Add the chicken strips and stir. When the chicken is
half-cooked (about 3 minutes), add the eggs. Stir vigorously to
break up the egg as it cooks. Add the noodles, crushed pepper and
Rad Na Sauce. Stir to combine and coat noodles. When noodles are
hot and coated with the sauce, add most of the scallions, most of
the sprouts and most of the peanuts. Stir well and remove from
heat. Divide the lettuce among 4 bowls. Top with the hot noodle
mixture and garnish with the remaining scallions, bean sprouts and
peanuts. Serve immediately.


6 tablespoons oyster sauce
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons white vinegar

Combine all ingredients in a small pot and bring to a boil. Reduce
heat and simmer 5 minutes. Cool before storing in the refrigerator
for up to 1 week.

Note: Rad na or chow fun are fresh rice noodles, sold in wide strips
at room temperature. The noodles may need to be cut into -inch-wide
strips before proceeding with the recipe. While rad na are preferable,
you may substitute dried rice noodles, soaked in cold water for 2
hours, then drained before using.


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