Thai Two Noodle Stir Fry
|Boiling water||2 Cup (32 tbs)|
|Rice noodles||1 Ounce, uncooked (Or Rice Sticks)|
|Canned ready-to-serve low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Firmly packed dark brown sugar||1 Tablespoon|
|Reduced-sodium soy sauce||1 Tablespoon|
|Freshly squeezed lime juice||1 Tablespoon|
|Peanut oil||1 3⁄4 Teaspoon|
|Chili oil||1⁄4 Teaspoon|
|Thinly sliced red bell pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Dried chili pepper||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Bean sprouts||1 Cup (16 tbs)|
|Thin noodles||1 Cup (16 tbs), cooked|
1. In medium mixing bowl pour water over rice sticks and let stand for 10 minutes. Drain, discarding water, and set aside.
2. In 1-cup liquid measure combine broth, sugar, soy sauce, and lime juice, stirring to dissolve sugar; set aside.
3. In 10-inch nonstick skillet heat oils; add bell pepper, scallions, chili pepper, and garlic and cook over high heat, stirring frequently, until scallions are lightly browned, 1 to 2 minutes. Stir in broth mixture; add rice sticks, noodles, and sprouts and stir to combine. Cook, stirring frequently, until liquid is reduced by half, 3 to 5 minutes.