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Glass Noodles with Chicken, Herbs and Peanuts
This weeknight-simple noodle dish full of fresh, vibrant flavors and contrasting textures comes from Tung Nguyen, Vietnam-born, Miami-based chef and coauthor with Katherine Manning and Lyn Nguyen of “Mango and Peppercorns.” Glass noodles go by a few different names, including cellophane noodles, bean threads and sai fun. Thin and wiry, they only need to be soaked in boiling water for 15 minutes to soften. Tossing the chicken with fish sauce and pepper as the first step gives the meat time to marinate while the noodles hydrate; it’s also a good time to prep the other ingredients. If you like, offer Sriracha at the table to squeeze on some garlicky-sweet heat.
pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
tablespoons fish sauce, divided
01In a medium bowl, stir together the chicken, 1 tablespoon fish sauce and ½ teaspoon pepper; set aside. Place the noodles in a large heatproof bowl and add boiling water to cover. Let stand until the noodles are tender, about 15 minutes, then drain in a colander and rinse under running cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
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