July 31, 2020
Toss the chicken with the cornstarch, salt and white pepper in small bowl. Cover and refrigerate for 10 minutes.
Heat ½ of the oil of the oil in a wok or skillet over medium-high heat. Add the chicken and stir-fry until chicken turns white. Remove the chicken from pan and set aside. Wash and thoroughly dry wok or skillet.
Heat the remaining oil in the wok or skillet over medium-high heat. Add the chilies and stir-fry for 1 minutes. Remove the chilies with a slotted spoon and set aside. Add the garlic and onion to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the roasted red chili paste and stir-fry, stirring to break it up, about 1 minute.
Add the chicken stock, fish sauce, soy sauce and sugar.
Stir well and simmer for 3 minutes. Lower the heat to medium. Add the reservedd chicken, cashews and chilies and cook until the sauce is slightly thickened, about 4 minutes. Dish out and serve immediately with jasmine rice.
Dressing: In a small bowl, whisk together garlic, chilies, lemongrass, fish sauce, lime juice, water and brown sugar. Gradually whisk in olive oil and sesame oil until well blended.
Soak the noodles in freshly boiled water according to package directions. Once rehydrated, rinse with cool water and drain. Toss with 1 teaspoon sesame oil.
In a large bowl, combine shrimp, reserved glass noodles, basil leaves, cucumber, red pepper, green onions and carrots. Add dressing and toss to combine. Garnish with cilantro leaves before serving. Serve immediately.