1 pkg Thai Kitchen® Stir-Fry Rice Noodles
3 tablespoons (45 mL) vegetable oil
1/4 cup (50 mL) julienned carrots
2 cloves garlic, minced
1 green onion, thinly sliced
3 tablespoons (45 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) sugar
1 small Thai chile, minced
Pinch ground black pepper
2 cups (500 mL) shredded cooked chicken
1/4 cup (50 mL) chopped fresh Thai basil
BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
HEAT oil in large skillet or wok on medium-high heat. Add carrots, garlic and green onion; stir fry 30 seconds. Add rice noodles; stir fry 1 minute. Add fish sauce, sugar, chile and black pepper; stir fry 1 minute.
STIR in chicken and basil until well mixed. Serve immediately.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
Nutrition Information Per Serving: 436 Calories, Fat 16g, Protein 24g, Carbohydrates 49g, Cholesterol 60mg, Sodium 1092mg, Fiber 1g