Rice Noodles with Chicken and Fish Sauce

If you want a lovely, lively weeknight pasta dish with great flavor and colorful representation from all the best food groups, check this recipe out. Crunchy radishes, tender poached chicken and a deliciously funky, spicy fish sauce concoction. As you know, if I hear the words "fish sauce," I come running.

It's easy to slice the veggies and prepare the sauce while the chicken is poaching, and altogether comes together relatively easily. Keep the ingredients separate and the leftovers can be used the next day with fresh noodles.

Rice Noodles with Chicken and Fish Sauce (Adapted from Bon Appetit)

1 1/2 pounds boneless, skinless chicken thighs
Salt
4-6 cups chicken broth or water
1 large shallot, thinly sliced crosswise, separated into rings
1/4 lb shiitake mushrooms, thinly sliced
1/2 cup vegetable oil
8 ounces rice noodles (I like thick ones, like pad thai)
1 Fresno chile or red jalapeño, seeded, finely chopped
1 small garlic clove, finely grated or crushed
1/3 cup fresh lime juice
1/4 cup fish sauce
4 tablespoons light brown sugar
4 baby white turnips, trimmed, thinly sliced into rounds
4 radishes, trimmed, thinly sliced into rounds
1 1/2 cups fresh Thai or sweet basil leaves, divided

Bring the broth or water to a boil in a saucepan. Poach the chicken 10-15 minutes, depending on the thickness of the meat, until fully cooked. Remove and allow to cool, then tear into small pieces. 

 Cook shallot in oil in a small cast iron over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8–10 minutes. Using a slotted spoon, transfer shallot rings to a paper towel–lined plate and season very lightly with salt. Set aside. Without discarding the oil, cook the shiitakes over medium-low heat until tender.

Meanwhile, bring a full pot of water to boil and cook the noodles until al dente. Rinse under cold water and drain well. Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil. Enjoy!