Morning Market Noodles

Morning market noodles, made with fresh (homemade!) rice noodles. I am in love. Rice noodles are among my most favorite things to eat, and now I can make them. They're not easy, but they're not too too complicated either. You make them like crepes, and then, when you need them, slice and cook them--they take less than a minute to cook! The preparation takes longer, but it's worth it, IMO. Both recipes, the one for the noodles themselves and the one for the morning market noodles, are in Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia, by Jeffrey Alford and Naomi Duquid. For this dish, I cooked roughly chopped chicken thighs in broth for 30 min. I then added julienned carrots and baby bok choy. Once the noodles were cooked, I topped them with the chicken, veggies, and broth, and then added a variety of toppings. The recipe lists a ton of choices, so each person can customize it to his/her taste. To mine, I added a healthy dose of sambal, a little oyster sauce, and a couple of drops of rice wine vinegar. Then I sprinkled on chopped, roasted peanuts, cilantro, and a goodly squeeze of lime juice. So. very. good.