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Ingredients
Rice Noodles with Tofu, Shrimp and Chicken
- Ingredients
- 400 grams Wide rice noodle
- 150 grams Tofu
- 150 grams shrimp (ready to cook peeled and cleaned)
- 200 grams soybean sprout
- 200 milliliters Coconut milk
- 200 milliliters Chicken broth
- ½ sprig Lemongrass
- ½ bunch Garlic chive
- 1 onion
- 2 Tbsps vegetable oil
- 1 Tbsp Shrimp paste
- Oyster sauce
- soy sauce
- freshly ground peppers
Cook rice noodles according to package directions. Rinse and drain.
Cut the tofu into cubes.
Clean the garlic chives and finely chop some for garnish.
Rinse shrimp and pat dry.
Rinse the chicken breasts, cut into strips.
Rinse and drain bean sprouts.
Peel and finely chop the onion. Heat the oil in a skillet. Add the onion and saute until translucent. Add the lemongrass and shrimp paste, stirring until the shrimp paste melts. Add the broth and coconut milk and bring to a simmer. Add the tofu, chicken and shrimp and cook, stirring occasionally until the shrimp and chicken are cooked through, 3-4 minutes. Remove the lemon grass. Stir in the sprouts and the garlic chives, then and add the pasta and season with soy sauce, oyster sauce and pepper. Serve garnished with the reserved garlic chives.