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| 1/4 x ca. 450 g | Chinese noodles |
| 3 Teelöffel | canola oil |
| 3/4 x ca. 450 g | Chicken breast; skinless, boneless |
| 1/2 mittel | onion sliced |
| 2 mittel | cloves garlic crushed |
| 1 Teelöffel | ginger fresh, chopped |
| 4 mittel | Jalapeno peppers; seeded and chopped |
| 2 | Lemon grass stalks; washed and sliced |
| 1/2 mittel | red pepper sliced |
| 1/2 mittel | Cucumber peeled, sliced |
| 1 mittel | Ripe tomato; cut in eighths |
| 1/3 Tasse | Chicken stock; defatted, low salt |
| 2 Esslöffel | ketchup |
| 2 Teelöffel | brown sugar |
| 1 Teelöffel | cornstarch |
| 2 Esslöffel | water cold |
| 1/4 Tasse | Cilantro chopped |
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Bring a large pot of 3 quarts water to a boil. Add noodles and boil 3 minutes for dried, 1 minute for fresh. Drain, toss with 1 teaspoon oil and set aside. REmove as much fat as possible from chicken and cur into strips, 1/4 " thick and 2" long/ HEat second teaspoon oil in wok or skillet. Add onion and stir-fry 1 minute. Add garlic, ginger, jalapeno peppers, lemon grass, chicken, red pepper and cucumber. Stir-fry 3 minutes, Add tomato and move all ingredients to sides of pan, leaving a hole in the middle. Add chicken stock, ketchup, and sugar to center of pan. Blend well. Mix cornstarch with water and add to sauce. Bring to a boil to thicken sauce.
Toss with ingredients in wok. Add cilanto and toss all ingredients in wok together. Remove from pan.
Add remaining teaspoon of oil and noodles. Stir-fry 1 minute. Divide in half and place on individual plates. Spoon thai Chicken over noodles.
carb, 13g fat (19%)
Formatted 6/20/95 by Lisa Crawford (LISA_POOH@Delphi.Com)
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