Authentic Cambodian Gluten-Free Rice Noodle Breakfast Bowl with Mixed Vegetables and Fragrant Herbs

Allergens

Fish (Fish Sauce)

Ingredients

• 200g gluten
• free rice noodles
• 1 cup mixed vegetables (bell peppers, carrots, and bean sprouts)
• 1 cup fresh herbs (cilantro, Thai basil, and mint leaves)
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 1 chicken breast, cooked and sliced (optional for non
• vegetarian option)
• 3 tbsp tamarind paste
• 4 tbsp fish sauce
• 2 tbsp palm sugar
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Cook the gluten free rice noodles according to package instructions until al dente, then drain and rinse with cold water. Set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced shallots and garlic, stirring constantly for 1 2 minutes, or until fragrant.
3. Add the mixed vegetables to the pan and cook for 4 5 minutes, or until tender but still crisp.
4. Stir in the cooked chicken breast (if using) and cook for an additional 2 minutes.
5. In a small bowl, mix together the tamarind paste, fish sauce, and palm sugar to create a flavorful sauce. Pour this mixture over the vegetables and chicken, stirring well to coat.
6. Gently toss in the cooked rice noodles, ensuring they are coated with the sauce. Season with salt and pepper to taste.
7. Remove from heat and let the dish rest for 2 minutes to allow flavors to meld.
8. Divide the rice noodle breakfast bowl into two serving dishes, garnishing each with a generous portion of fresh herbs.

Chef’s Insight

The combination of tamarind paste and fish sauce creates a unique, tangy flavor profile that is characteristic of Cambodian cuisine.

Notes

Feel free to adjust the amount of tamarind paste, fish sauce, and palm sugar according to your preferred taste.