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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) package rice noodles |
2 tablespoons canola oil, divided |
2 large eggs, beaten |
1 tablespoon brown sugar |
3 tablespoons soy sauce |
1 tablespoon fish sauce |
1 tablespoon chile sauce |
1 tablespoon lime juice |
1 tablespoon chopped garlic |
1/2 cup chicken broth |
1 carrot, grated |
4 scallions, sliced thin (reserve 1 scallion for round 2 recipe coconut chicken soup) |
2 cups bean sprouts |
1/4 cup peanuts, coarsely chopped, for garnish |
1/4 cup fresh cilantro, roughly chopped, for garnish |
Directions:
1. Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and let them soften, about 2 to 3 minutes. Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.)
2. In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.
3. In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.
4. Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute. Serve garnished with peanuts and cilantro.
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