Spicy Rice Vermicelli with Chicken

1 ½ poundsSkin-on, bone-in chicken breasts (about 2)
Kosher salt
1 largeShallot, thinly sliced crosswise, separated into rings
½ cupVegetable oil
8 ouncesRice vermicelli noodles
1 tablespoonArawak Farm Pepper Sauce
1 smallGarlic clove, finely grated
⅓ cupFresh lime juice
¼ cupFish sauce (such as nam pla or nuoc nam)
2 tablespoonsLight brown sugar
4 babyWhite turnips, trimmed, thinly sliced into rounds
4 Radishes, trimmed, thinly sliced into rounds
1 ½ cupsFresh Thai or sweet basil leaves, divided

 

Prepare grill for medium heat.

Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165, 20-25 minutes.

Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.

Cook shallot in oil in a small saucepan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8-10 minutes. (Reserve shallot oil and use to make vinaigrettes).

Using a slotted spoon, transfer shallot rings to a paper towel-lined plate and season with salt. Set aside.

Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5-10 minutes; drain. Rinse under cold water and drain well.

Mix Arawak Farm Pepper Sauce, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine.

Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine.

Top with reserved fried shallot rings and remaining basil.


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