Ingredients
- 6 ounces thai rice noodles
- 3 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast, cut into bite-size cubes
- 1 cup chicken broth
- 1/4 cup chunky peanut butter
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 tablespoons Gourmet Garden™ Lemongrass Stir-In Paste
- 3 to 4 Thai bird chilis, finely chopped
- 1 large egg, beaten
- 1 cup fresh bean sprouts
- 1/4 cup chopped peanuts, (optional)
- Lime wedges, (optional garnish)
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Soak noodles in warm water until softened, about 10 to 15 minutes; drain well. Set aside.
- 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.
