2 packages (198 g each) Thai Kitchen Stir-Fry Rice Noodles
1 tbsp (15 mL) sunflower oil
1 cup (250 mL) asparagus, trimmed and cut into 2-in (5 cm) pieces
Juice of 2 limes
1 tbsp (15 mL) rice vinegar
5 tbsp (75 mL) Thai Kitchen Premium Fish Sauce
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) Thai Kitchen Sweet Chili Sauce
Whole prepared chicken, cut into bite sized pieces
1 cup (250 mL) grape tomatoes, halved
Prepare the noodles as directed and then cut them into 2-3-in (5-8 cm) short lengths and toss with the sunflower oil.
Place asparagus in a skillet filled halfway with water and bring to a boil. Once at a boil cook asparagus for about 1 minute longer until it is tender but still quite crisp. Drain.
Mix the dressing by combining the lime juice with the rice vinegar, fish sauce, brown sugar, and sweet chili sauce.
Toss the rice noodles with the asparagus, chicken, grape tomatoes and dressing.
Serve warm or cold.