YIELD: 24 servings Noodles: 1 1/2 lbs. dried rice noodles, 1/4 inch wide Shallot marinade: 3/4 cup fish sauce (nam pla) 1/3 cup sake rice wine 1 1/2 oz. shallots, minced 6 lbs. boneless, skinless chicken breasts, cut 1/4-inch thick strips Stir-fry: 1/2 cup vegetable oil 2 1/2 lbs. red bell peppers, cut into thin strips 2 lbs. red onions, thinly sliced 3 oz. garlic, minced 1 1/2 oz. ground dried mild chile pepper 1 1/4 cups low sodium soy sauce 1 cup water 1/2 cup fish sauce (nam pla) 2 oz. ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.