4 ounces (115 g) Thai Kitchen® Thin Rice Noodles or Thai Kitchen® Stir-Fry Rice Noodles
2 tablespoons (30 mL) oil
1 pound (500 g) ground chicken or turkey
1 tablespoon (15 mL) minced garlic
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
1/4 cup (125 mL) chopped green onions
2 tablespoons (30 mL) sugar
1 tablespoon (15 mL)water
1 small Thai chile, thinly sliced (optional)
BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well.
MEANWHILE, heat oil in wok or large skillet on high heat. Add chicken and garlic; stir fry 3 minutes or until chicken is lightly browned. Add fish sauce, red chili paste, green onions, sugar and water; stir fry 2 minutes longer or until chicken is cooked through.
SERVE chicken mixture over rice noodles. Garnish with chile slices, if desired.
Nutrition Information Per Serving: 265 Calories, Fat 13g, Protein 14g, Carbohydrates 23g, Cholesterol 86mg, Sodium 553mg, Fiber 0g