Like everybody else, I'm missing my favorite restaurant food, so I keep this recipe in my back pocket for when I'd like something a little different. Crazy Chicken is a dish I first tried at the Pearl Restaurant in Peterborough, NH, and I may have been able to get the recipe for the tangy lime-based dressing which serves as the sauce. I've made some tweaks along the way and I, too, am willing to share, because sharing is caring.

First, I start with the dressing.

DRESSING INGREDIENTS:

• 1 cup vegetable or canola oil
• 1 cup fresh lime juice (about 6 limes) plus zest
• 1/3 cup fish sauce
• 1/3 cup fresh chopped Thai basil (or Genovese basil)
• 1/3 cup fresh chopped mint
• 2 TBSP. fresh chopped garlic
• 2 TBSP. fresh grated ginger

Combine all ingredients in a jar and shake. You could add a little sriracha here and it would be totally appropriate.

Now for the rest of the dish!

INGREDIENTS:

• (1) 14 oz. box rice noodles
• 2 lbs. ground chicken
• 1 cup chopped red, yellow and orange bell peppers
• red pepper flakes to taste

Place the rice noodles in a bowl and cover with boiling water. Let sit for 20 minutes or until soft and pliable. While the noodles "cook", add some oil to a pan and add the ground chicken, stirring and breaking it up. When halfway cooked, add the peppers and red pepper flakes (pepper flakes optional if you added sriracha to the dressing). When done, add the softened noodles, remove from the heat and stir in enough dressing to coat the noodles without them swimming in it! The warm noodles will absorb some of the dressing. Garnish with some lime wedges, chopped basil and mint, then dig in! It is soooooo good!

This is a simple meal, packed with flavor and surprisingly light yet filling. If you're missing your favorite Thai restaurant these days, try out this Crazy Chicken recipe, and let me know what you think in the comments below.