Spicy thai noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried rice noodles |
| ¼ | cup | Vegetalbe oil |
| 3 | eaches | Cloves garlic, minced |
| ½ | pounds | Chicken breast diced |
| ⅓ | cup | Ketchup |
| 3 | tablespoons | Chinese fish sauce |
| 2 | tablespoons | Lemon or lime juice |
| 3 | eaches | Green onions, thinly sliced |
| ½ | pounds | Shrimp deveined, diced |
| 2 | eaches | Eggs, beaten |
| 2 | cups | Bean sprouts |
| ⅓ | cup | Unsalted peanuts, ground |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Chilli sauce or chilli paste |
| 1 | teaspoon | Granulated sugar |
Directions
SAUCE
GARNISH
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened. Drain well.
Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.