This traditional noodle dish of Thailand can be made spicier by adding more red chili flakes.  Rice noodles are sold in the Asian section of supermarkets.

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Servings: 4

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Ingredients

  • 8 oz (250 g) medium rice noodles
  • 2 tbsp (25 mL) vegetable oil
  • 12 oz (375 g) boneless skinless Ontario Chicken Breasts
  • 4 cloves garlic, minced
  • 12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally in 2-inch (5 cm) pieces
  • 2 Ontario Eggs, beaten
  • 3 Ontario Green Onions, chopped

Sauce:

  • 3 tbsp (45 mL) each fresh lime juice and chicken broth
  • 2 tbsp (25 mL) each soy sauce, granulated sugar and ketchup
  • 1/2 tsp (2 mL) red chili flakes

Garnishes:

  • 2 cups (500 mL) fresh Ontario Bean Sprouts, blanched
  • 2 tbsp (25 mL) chopped toasted Ontario Peanuts
  • Coriander sprigs

Instructions

Soak noodles in hot tap water for 25 minutes. Drain well and set aside. 

Sauce: Combine lime juice, broth, soy sauce, sugar, ketchup and chili flakes; set aside. 

Cut chicken into thin strips. In large skillet, heat oil over high heat. Add chicken and garlic; stir-fry until lightly browned, about 2 minutes. Add asparagus; cook for 2 minutes. Add beaten eggs; cook, stirring, for 30 seconds. 

Add noodles to skillet and mix well to combine. Pour in sauce; cook, stirring, until noodles are soft and tender, 4 to 5 minutes, (if noodles appear dry, add a little more broth). Stir in green onions. 

Garnish: Serve immediately topped with bean sprouts, peanuts, and coriander.  

Nutritional information

  • Protein: 30 grams
  • Fat: 14 grams
  • Calories: 526
  • Carbohydrates: 69 grams
  • Fibre: 4 grams
  • Sodium: 880 mg