Thai Fried Rice Noodles with Chicken or Tofu (gluten-free) Recipe - (4.1/5)

Ingredients

• MARINADE:
• 8 ounces very thin dried rice noodles ("vermicelli rice stick")
• 1 to 1 1/2 cups fresh chicken pieces/strips, OR equivalent of cubed tofu
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
• 1 cup or more fresh shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 2 to 3 cups fresh bean sprouts
• 1/2 cup chicken stock (or simulated chicken stock for vegetarians)
• handful of fresh coriander
• 2 1/2 tablespoons oil
• 2 teaspoons cornstarch dissolved in 3 tablespoons soy sauce
• STIR-FRY SAUCE:
• 1 tablespoon soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 teaspoon dark soy sauce (gluten-free diets substitute 1 tablespoon wheat-free soy sauce)
• 1 tablespoon fish sauce (vegetarians substitute 1 1/2 tablespoons soy sauce)
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1/4 cup chicken stock OR faux chicken/vegetable stock
• 1 to 2 teaspoons chili sauce, OR 1/2 to 3/4 teaspoon cayenne pepper (to taste)