Thai Two Noodle Stir Fry Recipe
Ingredients
| Boiling water | 2 Cup (16 tbs) | |
| Rice noodles | 1 Ounce, uncooked | |
| 1/4 cup canned ready-to-serve low-sodium chicken broth | ||
| Firmly packed brown sugar | 1 Tablespoon, squeezed | |
| Peanut oil | 1 3/4 Teaspoon | |
| Chili oil | 1/4 Teaspoon | |
| Red bell pepper | 1/4 Cup (16 tbs), sliced | |
| Chili pepper | 1 Teaspoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup each cooked thin noodles and bean sprouts | ||
Directions
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.
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.
Chef
