It was one of those nights. After 5:00pm, and no one had any plans for dinner. My husband pulled a box of rice noodles (Annie Chun’s) out of the pantry. The box had two recipes on the back: Restaurant-Style Pad Thai or Rice Noodles with Chicken and Shiitake Mushrooms. We happened to have almost everything we needed for the Rice Noodles, except bean sprouts, which we decided we could live without. We had some dried shiitake mushrooms that we rehydrated. Surely you could use a different brand of rice noodles! 😉
This is a pretty quick recipe, fairly easy to put together and everyone loved it! It’s not very photogenic, but it sure tastes good. Enjoy!
Rice Noodles with Chicken and Shiitake Mushrooms
Serves about 4
2 tablespoons oil
1/2 medium sized onion, thinly sliced
2 cloves garlic, minced
8 ounces chicken breast, sliced
8-10 shiitake mushrooms, sliced
1 package Annie Chun’s Pad Thai Rice Noodles (cooked, drained and rinsed as directed)
1 cup bean sprouts
3 tablespoons fish sauce
4 tablespoons chicken stock (low sodium)
2 tablespoons sugar
1 tablespoon light soy sauce or oyster sauce (I used tamari, it’s all I had)
2 scallions, sliced
2 tablespoons chopped cilantro
4 lime wedges
Heat oil in a wok or pan over medium high heat. Add onion and garlic to pan and cook until golden. Add chicken and stir fry until meat is cooked, then add mushrooms. Remove from heat and stir fry for 1-2 minutes more.
Combine all ingredients for sauce. Add sauce, noodles, and bean sprouts to cooked chicken and mix well. If noodles stick to pan (ours didn’t), add a few tablespoons of chicken stock or water as needed. Garnish with scallion, cilantro, and lime wedges.