Ingredients
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2/3 cup chicken stock
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1/2 cup ketchup
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1/4 cup fish sauce
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2 tablespoons granulated sugar
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2 tablespoons cornstarch
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1 teaspoon grated lime rind
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2 tablespoons lime juice
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1 teaspoon hot pepper sauce
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14 ounces wide rice stick noodles (about 1/2 package)
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2 eggs, lightly beaten
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1 lb boneless skinless chicken breast, sliced
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4 carrots, thinly sliced
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1 red bell pepper, sliced
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2 garlic cloves, minced
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1 tablespoon minced ginger
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4 teaspoons vegetable oil
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2 cups bean sprouts
Instructions
- In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
- Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
- In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
- Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
- Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
- Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
- Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.