When hot weather comes around, I often don't want to cook at all. Now and then, however, I get a craving for something nice and spicy. This easy dish minimizes cooking time, (and thus time spent near a hot stove), and keeps the flavors fresh. The quantities of this recipe can easily be adjusted to feed however many people you need, (this makes about three portions), however if you intend to prepare a lot of noodles, I would recommend boiling them separately rather than cooking them in the pan.
- Slice up a large chicken breast into bite-sized pieces and lightly salt it.
- Heat up a large pan (the largest you have) and add two cloves of minced garlic, a generous shake of red pepper, (I also added some seeds from the bell peppers I used), then the chicken.
- Add the juice of two limes.
- Chop one large red onion and add half to the chicken, setting the other half aside.
- After the onions start to become translucent, add two tbsp soy sauce, half a can of light coconut milk, and half a cup water.
- Bring the liquids to a boil then add the rice noodles. They're comparable to spaghetti in the amount you'll need per person. The noodles should be pretty much submerged in the liquid. After they have a chance to soften slightly, give them a toss and cover the pan. Reduce heat and let them simmer for 8 minutes.
- While this cooks, chop two small bell peppers (I used one red and one green).
- When the noodles are tender and nearly done, take off the cover and add the remaining red onion as well as the bell pepper.
- Toss the vegetables and let the noodles cook for an additional two minutes uncovered. At this point, there should be reduced to a thin sauce coating the noodles. Turn up the heat if you need to reduce it further.
Serve and enjoy!