Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, sliced
- 2 tbsp turmeric powder
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- In a bowl, mix chicken with turmeric, garlic, ginger, fish sauce, soy sauce, and brown sugar. Marinate for at least 30 minutes.
- Cook rice noodles according to package instructions, then drain and set aside.
- Heat oil in a large pan over medium-high heat. Add marinated chicken and cook until browned and fully cooked, about 6-8 minutes.
- Add red bell pepper and bean sprouts to the pan, stir-frying for 2-3 minutes until slightly softened.
- Toss in cooked noodles and mix well to combine. Garnish with cilantro and serve with lime wedges.
Notes
You can customize the seasonings to taste.