Canadian Living 'Best Recipes Ever' (pg 121)

Ingredients

• half pkg (400 g) wide rice stick noodles
• 2/3 cup chicken broth
• 1/2 cup ketchup
• 1/4 cup fish sauce
• 2 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp lime rind
• 2 tbsp lime juice
• 1 tsp hot pepper sauce or Asian chili paste
• 4 tsp vegetable oil
• 2 eggs, lightly beaten
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 small carrots, thinly sliced
• 1 sweet red pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp minced gingerroot
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped unsalted peanuts

Directions

1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

   2. Meanwhile, whisk together broth, ketchup, fish sauce, sugar, cornstarch, lime juice and rind, and hot pepper sauce; set aside.

   3. In wok or large skillet, heat 2 tsp of the oil one medium heat; cook eggs, stirring often, until scrambled and set, about 2 minutes. Transfer to plate.

   4. Wipe out wok; add remaining oil.Brown chicken in batches, over medium-high heat. Transfer to separate plate.

   5. Add carrots, red pepper, garlic and ginger to pan; cook, stirring until slightly softened, about 3 minutes. Add noodles; stir gently for 1 minute. Return chicken and any accumulated juices to pan. Stir sauce mixture and pour into pan; cook, stirring until sauce thickens, noodles are tender and chicken is no longer pink inside, about 3 minutes.

   6. Return egg mixture to wok along with bean sprouts; toss gently until heated through, about 1 minute. Serve sprinkled with green onions and peanuts.