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Categories:
water salt ginger garlic baby carrots red bell pepper broccoli florets scallions fresh basil lime soy sauce brown sugar fish sauce pineapple rice noodles peanut oil chicken peanut oil peanut oil
Viewed: 62 - Published at: 7 years agoIngredients
- 2 quarts water
- salt
- 1/2 inch fresh ginger
- 1 garlic clove
- 1 cup baby carrots
- 1 red bell pepper
- 2 cups broccoli florets
- 2 scallions
- 4 fresh basil leaves
- 1 lime
- 3 tablespoons reduced sodium soy sauce or tamari
- 2 tablespoons brown sugar packed
- 1 1/2 tablespoons fish sauce Thai or Vietnamese
- 8 ounces pineapple chunks in juice 1 can
- 14 ounces pad Thai rice noodles or 16 oz.
- 1 tablespoon peanut oil or vegetable oil, for meatballs
- 12 ounces Aidells(R) Chicken Meatballs, Teriyaki & Pineapple
- 1 tablespoon peanut oil or vegetable oil, for vegetables
- 1 tablespoon peanut oil or vegetable oil, for noodles
Method
- Pour water into a large pot, salt lightly, and bring to a boil.
- Peel ginger. Finely grate ginger and garlic, or mince. Thinly slice carrots into coins and slice red bell pepper. Cut broccoli into 3/4-inch florets. Finely chop scallions. Stack basil leaves and slice crosswise into thin slivers.
- Cut lime in half and squeeze juice into a small bowl. Add soy sauce, brown sugar, fish sauce, juice from the can of pineapple, garlic, and ginger. Whisk to combine, then set aside.
- Put rice noodles in a large heatproof bowl. Carefully pour enough boiling water from the pot over noodles to cover, (discard remaining water). Stir noodles and set aside, stirring occasionally, until al dente, about 8 minutes. Drain noodles into a colander. Rinse thoroughly with cold water and set aside.
- Soaking the noodles until they're al dente rather than boiling them cooks them more gently. They'll finish cooking in the stir-fry sauce.
- Set pot over medium heat and add oil. Pat meatballs dry with paper towels. Once oil is shimmering, add meatballs. Cook, turning once, until meatballs are hot to center, about 6 minutes total. Transfer meatballs to a medium bowl, cover, and set aside.
- Set pot over medium-high heat and add oil. Once oil is shimmering, add carrots and broccoli. Cook, stirring occasionally, until broccoli starts to turn bright green, 2 minutes. Add bell pepper and cook, stirring every so often, until vegetables are all tender-crisp, about 2 more minutes.
- Add noodles to pot, toss to coat, and cook, tossing often, until hot, about 2 minutes. Pour in the sauce, three-quarters of the minced scallions, the basil leaves, and pineapple chunks. Gently toss noodle mixture a few times to coat everything in sauce.
- Return chicken meatballs to pot. Cook, stirring frequently, until noodles and meatballs have absorbed most of the sauce, about 2 minutes.
- Divide noodles and meatballs into serving bowls, sprinkle with remaining minced scallions, and serve.