Tonight my husband is working late, which means dinner for 4 at Casa de Flamenco. My hubby is a self-proclaimed carnivore; if a dish doesn’t have copious amounts of meat in it, generally speaking he ain’t interested. Since he wasn’t going to be home this evening it was a good time to make this dish.
I had just a wee bit of leftover roast chicken from last night’s meal, which I diced up. I soaked some rice noodles that I bought at the Asian market, and tossed that with the chicken, some stir fried onions, red and green peppers, garlic, celery, carrots, scallions, thai basil, and cilantro. I added to that some organic wheat-free tamari and thai sweet noodle sauce that I also picked up at the Asian market. I know it’s a long list of ingredients, but the end result was tasty and lovely to look at (see photo). My children are more adept at using chopsticks than I am, so they went to town on this–and fast. I took a bit longer to eat my dinner but I enjoyed every bite of it.