- 4
- 30 mins
- 50 mins
Ingredients
- 1/2 (14 oz/400 g) pkg wide rice stick noodles
- 2/3 cup chicken stock
- 1/2 cup ketchup
- 1/4 cup fish sauce
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp grated lime rind
- 2 tbsp lime juice
- 1 tsp hot pepper sauce
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 lb boneless skinless chicken breasts, sliced
- 2 small carrots, thinly sliced
- 1 sweet red pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp minced gingerroot
- 2 cups bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped unsalted peanuts
Preparation
Step 1
Instructions
In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 1 tbsp of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 5-6 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.