As seen on The View's Gluten free recipes from Ming Tsai.
Serves 4
8 ounces transparent rice noodles (rice sticks)
2 tablespoons Wanjashan Gluten Free Tamari
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal
3 tablespoons grapeseed or canola oil
3 shallots, sliced 1/8 inch thick
1 pound ground chicken
1 cup packed baby spinach
1/2 cup scallions, green and white parts, sliced 1/8 inch thick
1/4 cup Thai or sweet basil leaves cut into 1/8-inch ribbons
1 lime, quartered, for garnish
4 sprigs of Thai or sweet basil for garnish
1. Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.
2. Meanwhile, in a small bowl combine the tamari, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
3. Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the spinach, scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve
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