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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is a North American, heart healthy version of the Thai original, using ingredients easily found in any super market. Ingredients:
8 oz rice noodles, 1/8 wide |
2 tsp garlic, minced |
2 eggs, slightly beaten |
1/2 cup green onions, julienned |
1/4 cup peanuts, chopped |
1 tbsp vegetable oil |
1 carrot, julienned |
2 cups bean sprouts |
1/4 cup chopped coriander |
8 oz chicken breast, raw |
1/4 cup ketchup |
2 tbsp soy sauce , low sodium |
2 tbsp fish sauce |
2 tbsp molasses |
1 tsp sugar, white granulated |
1/4 tsp red pepper flakes |
Directions:
1. Cover rice noodles in bow or bowling water, and let stand for 10-20 minutes, until al denté. Drain and set aside.
2. In a small bowl combine fish sauce, ketchup, molasses, soy sauce, sgar and red pepper flakes, set aside.
3. In large wok heat oil over medium high heat.
4. Stir in carrots and stirfry until tender-crisp.
5. Push vegetable to the sides of the wok and add chicken, stirfy until almost done.
6. Add egg to center of wok, and stir to scramble, then incorporate into chicken and carrots.
7. Add noodles and sauce mixture previously prepared.
8. Reduce heat to medium, stirfry until noodles are softened and well coated with sauce mixture.
9. Add 1 1/2 cups of the bean sprouts and the green onions leaving some for garnish.
10. Pour onto a platter, sprinkle with remaining bean sprouts, green onions, coriander and peanuts.
11. Serve immediately.
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