7 oz packaged rice noodles
1 lb uncooked boneless, skinless, chicken breasts, cut into bite size pieces
1/4 cup plus 1 tbsp fish sauce
4 cups uncooked broccoli florets
1 medium carrot, julienned
1/4 cup plus 1 tbsp lime juice, freshly squeezed
3 tbsp sugar
1/4 cup water
2 tsp ginger root
4 tsp peanut oil
1 tsp chili pepper flakes
1 clove garlic, minced
1 1/2 cups bean sprouts
1/3 cup peanuts, chopped fine
1/2 cup cilantro, chopped
2 scallions, chopped
Soak noodles in cold water for 1 hour while you chop and prepare the ingredients. Place chicken in a small bowl with 1 tbsp of fish sauce, combine and set aside.
In a small bowl, combine remaining 1/4 cup of fish sauce, 1/4 cup lime juice, sugar, water, and ginger. Mix well and set aside.
Coat a large wok or skillet with cooking spray and heat over medium high heat. Add 2 tsp peanut oil and heat. Add chicken and cook, stirring occasionally, until chicken is cooked through, about 4 minutes. Remove chicken from pan, cover to keep warm, and set aside.
Coat the wok with cooking spray again and add the remaining 2 tsp of peanut oil; heat over medium-high heat. Add the broccoli and carrot and cook until slightly tender, about 5 minutes.
While the vegetables are cooking, drain noodles thoroughly and set aside.
Add the garlic and chili peppers to the wok and sauté 30 seconds. Add noodles and and fish sauce mixture. Cook, stirring, until the sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts. Remove from heat.
Add the remaining 1 tbsp of lime juice, bean sprouts, cilantro, and scallion. Mix well to combine. Serve immediately.
Servings: 6 (roughly 2 cups per serving)
ww points plus: 9