I have played with the flavors here and they are less salty as there is no soy sauce. Good both hot and cold. I have introduced rice noodles (Annie Chun’s brand) into my diet and used the very fine ones – even better if you can find a brown rice variety. Love the ‘A Taste of Thai’ brand as the products mainly seem gluten and diary free (but I always check). Incorporated water chestnuts and baby sweetcorn as well as spinach. There is ginger too and garlic – healthy.
1 tbsp. olive oil
1 shallot – finely chopped
2 large cloves of garlic – grated
1 large tbsp. ginger – grated
Kettle full of boiling water
4oz. rice noodles
2 x chicken breast – sliced thinly and halved into bite-size pieces
10 oz. baby spinach
1 x 8 oz. can sliced water chestnuts
1 x 15 oz. baby sweetcorn (pre-cut into chunks)
Juice of 1/2 lime – freshly squeezed
Handful of unsalted peanuts – bashed with a rolling pin
Place oil in cast iron casserole dish and when sizzling add shallot and garlic, turn down heat and let soften. Then add ginger and cook for a few minutes.
Add chicken and let brown a little, then add 1 cup of sauce (see below) and cook, stirring from time to time, for 10 minutes.
Add water chestnuts, baby sweetcorn, 5 oz. spinach and rest of sauce.
Cover with lid and let spinach wilt for 5 minutes or so and then add 5oz more of spinach and the lime juice
Cook for 5 more minutes.
During this time bring kettle full of water to boil then pour over rice noodles and let noodles sit for about 6 minutes. Drain, wrap in tea-towel and when water has been removed chop rice noodles into 2 or so inch pieces. Add to chicken mixture. Mix together and sprinkle peanuts over the top
SAUCE
2 tbsp. tamarind concentrate
1/2 cup water
1 tbsp. fish sauce
1 tbsp. A Taste of Thai Garlic Chilli Pepper Sauce (aka sriracha)
Mix all ingredients into a bowl and it will make just about 1 cup of sauce.
