Ingredients
1
package (8 oz) rice stick noodles
4
tablespoons peanut or canola oil
3
cloves garlic, finely chopped
4
medium green onions, sliced (1/4 cup)
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
tablespoons soy sauce
2
eggs, beaten
1
cup fresh bean sprouts
Juice of 1 lime
3
tablespoons rice vinegar
3
tablespoons fish sauce
1/4
cup sugar
Crushed red pepper flakes to taste
1/3
cup chopped peanuts
1/4
cup chopped fresh cilantro
Preparation
In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
Meanwhile, in small bowl, mix sauce ingredients; set aside.
In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.
