Ingredients:
- 2 (1 lb) packages fresh thai rice noodles (if these cannot be found you can use 1 lb dry rice noodles)
- 2 -3 garlic cloves (minced )
- 1/2 red bell pepper (sliced )
Directions:
- Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
- When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
- Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
- Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
- Add chicken and cook until slightly browned.
- Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
- Add noodles and sauce to skillet.
- Stir fry for several minutes.
- Remove from heat and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.27 Kcal (3882 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 2082.32mg | 87% | |
| Potassium | 455.66mg | 10% | |
| Total Carbs | 215.08g | 72% | |
| Sugars | 14.8g | 59% | |
| Dietary Fiber | 15.82g | 63% | |
| Protein | 21.77g | 44% | |
| Vitamin C | 64.1mg | 107% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19.2mg | 107% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.36 Kcal (789 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 3% | |
| Sodium | 422.98mg | 87% | |
| Potassium | 92.56mg | 10% | |
| Total Carbs | 43.69g | 72% | |
| Sugars | 3.01g | 59% | |
| Dietary Fiber | 3.21g | 63% | |
| Protein | 4.42g | 44% | |
| Vitamin C | 13mg | 107% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 3.9mg | 107% | |
| Calcium | 8.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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