Ingredients 4 Servings
- 6 ounces (170 grams) rice noodles, thai-style
- 3 tablespoon (45 milliliters) vegetable oil
- 1 (500 grams) lb skinless, boneless chicken breast, cut into small cubes
- 1/4 cup (60 milliliters) fish sauce
- 1/4 cup (60 milliliters) sugar
- 2 tablespoon (30 milliliters) Gourmet Garden Lemongrass, Stir-In Paste
- 1/4 cup (60 milliliters) peanut butter, chunky style
- 1 to 2 Thai red chilies, finely chopped
- 1 cup (250 milliliters) chicken broth
- 1 large egg, beaten
- 1 cup (250 milliliters) bean sprouts, fresh
- 1/4 cup (60 milliliters) peanuts, chopped (optional)
- 1 fresh limes for garnish (optional)
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Soak the Noodles in warm water until soft (10-15 minutes), drain.
- 2 Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until browned on all sides.
- 3 Add remaining ingredients, except egg and bean sprouts, stirring until well blended. Cook and stir until broth has been absorbed.
- 4 Push chicken mixture to outside edges of skillet. Pour egg into center of skillet; cook and stir until scrambled. Stir egg mixture and bean sprouts into chicken mixture. Add rice noodles, and toss to coat well.
- 5 Sprinkle with chopped peanuts and serve with lime wedges, if desired.
