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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This version comes from Cooking Light. Ingredients:
6 3/4 cups water, divided |
1/2 lb uncooked rice noodles or 1/2 lb vermicelli |
2 tablespoons oil, divided |
1/4 cup low sodium soy sauce |
1/4 cup thai fish sauce |
2 tablespoons brown sugar |
2 large eggs, lightly beaten |
3/4 lb chicken breast halve, cut into 1-inch strips |
2 garlic cloves, minced |
1/2 lb medium shrimp, peeled and deveined |
1/2 cup green onion, sliced (1-inch) |
2 teaspoons paprika |
2 cups fresh bean sprouts |
1/2 cup fresh cilantro, chopped |
2 tablespoons peanuts, chopped |
6 lime wedges |
Directions:
1. Place 6 cups water in a stir-fry pan or wok; bring to a boil.
2. Add noodles; cook 4 minutes.
3. Drain and rinse with cold water; drain well.
4. Place cooked noodles in a large bowl.
5. Add 1 teaspoon oil; toss well. Set aside.
6. Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
7. Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute.
8. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes.
9. Add to noodle mixture.
10. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes.
11. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated.
12. Remove from heat; toss with sprouts and cilantro.
13. Sprinkle with peanuts.
14. Serve with lime wedges.
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