Tonga – Lu
This simple, beautiful dish is so tasty, fresh and healthy. I felt really good about eating it and getting seconds too. The Thai chilies make this pretty hot, but you can adjust that to your taste. This simple dish comes together in under 30 minutes and is so worth the effort. I hope you give it a try and let me know what you think in the comments below.
Ingredients
1 6 ounce package dried bean thread noodles (saifun)
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons Thai fish sauce (nam pla)
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies or Serrano chilies
Instructions
Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes.
Drain. Rinse with cold water; drain.
Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add chicken and shrimp; stir fry until cooked, about 4 minutes.
Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic oil mixture to bowl with chicken and shrimp; cool.
Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper and serve
Marty Made It 