Thai Noodles with Chicken and Sprouts
| Yield: | 4 Servings |
| Categories: | Poultry, Thai, Vegetables |
| 1/2 | lb | Dried thin flat rice noodles; 1/8" wide |
| Boiling water | ||
| 1/2 | c | Chicken broth |
| 3 | tb | Fish sauce; OR reduced-sodium soy sauce |
| 3 | tb | Fresh lime juice |
| 1 1/2 | tb | Sugar |
| 1/2 | ts | Mild ground red chile; OR chili powder |
| 1/2 | c | Vegetable oil |
| 2 | Boned and skinned chicken breasts halves; thin sliced crosswis | |
| 6 | Green onions; cut in 1" pieces | |
| 3 | Cloves garlic; finely chopped | |
| 2 | lg | Eggs; beaten |
| 3 | c | Fresh mung bean sprouts |
| 1 | c | Sunflower sprouts |
| 1/4 | c | Shelled roasted sunflower seeds |
Advertisement