Thai Chicken

Name: Thai Chicken
Ingredients: 7 oz dried rice stick noodles; 5 oz boneless skinless chicken breasts, thinly sliced; 2 tbsp sweet chili sauce; 1/2 tsp peanut oil; 7 oz green beans, halved; 2 cloves garlic, crushed; 1 piece (3/4 inch) fresh ginger, grated; 2 None fresh small red Thai chili peppers, thinly sliced; 2 tbsp fish sauce; 1/4 cup lime juice; 6 None green onions, thinly sliced; 2 cups bean sprouts; 1/4 cup firmly packed fresh cilantro leaves; 1/4 cup firmly packed fresh mint leaves

14 ingredients

4 steps

Ingredients

7 oz dried rice stick noodles
5 oz boneless skinless chicken breasts, thinly sliced
2 tbsp sweet chili sauce
1/2 tsp peanut oil
7 oz green beans, halved
2 cloves garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
2 None fresh small red Thai chili peppers, thinly sliced
2 tbsp fish sauce
1/4 cup lime juice
6 None green onions, thinly sliced
2 cups bean sprouts
1/4 cup firmly packed fresh cilantro leaves
1/4 cup firmly packed fresh mint leaves

Directions

1

Place the noodles in a large heatproof bowl; cover with boiling water. Let stand until just tender; drain.
2

Meanwhile, combine the chicken and half the sweet chili sauce in a small bowl.
3

Heat the oil in a wok on high heat. Stir-fry the chicken mixture for 1 min. Add the beans, garlic, ginger, chili peppers and 2 tbsp water to the wok; stir-fry until the beans are almost tender.
4

Add the noodles to the wok with the remaining ingredients and remaining sweet chili sauce; stir-fry until heated through. Serve accompanied with lime wedges, if desired.