Authentic Thai ingredients flavor this super simple dinner with coconut milk sauced ground chicken, mushrooms, onion, and lots of fresh herbs.
Heat a deep sided fry pan over medium heat. Heat 2 tablespoons of oil in the pan. Add thek the mushrooms, onion, and red pepper and cook until softened, about 8 -10 minutes. Transfer the vegetables to a bowl and set aside. Heat 2 tablespoons of oil to the pan then add the minced ginger and garlic. Cook for 30 seconds or until fragrant. Add the ground chicken. Use a wooden spatula to break the chicken into small pieces as it browns. Cook for 6-8 minutes or until cooked through.
While the chicken is cooking, in a 4 cup measuring cup or bowl, whisk the coconut milk, soy sauce, rice vinegar, fish sauce and chile sauce. When the chicken is cooked through, add the mushroom and onion mixture back to the pan with the coconut milk mixture, 1 1/2 cup basil plus mint and simmer until reduced by one third. Serve the chicken mixture over cooked rice or softened rice stick noodles. Serve with additional basil for garnish, peanuts and lime wedges.
Note: To soften rice noodles, bring 4 cups of water to a boil. In a large bowl, pour the hot water over the rice stick noodles and let the noodles sit and soften for 3-4 minutes. Drain immediately. If using rice stick noodles instead of rice, you can toss the softened noodles directly in the chicken and coconut sauce. Rice stick noodles are super absorbent and will soak up the soupy coconut sauce if cooking in the chicken and coconut mixture. My husband loves this dish even more saucy than given, so we double the sauce mixture portion of the recipe from coconut milk on down to the rice stick noodles for extra napkin swiping opportunities.