Thai Noodles with chicken

1/2 pound rice noodles
1/4 cup vegetable oil
1 cloves of garlic, finely chopped
1 scant teaspoon shredded pickled salted radish
1/4 pound boneless chicken breast, sliced
1 egg, lightly beaten
1/2 pound bean sprouts
1 tablesppon catsup
1 teaspoon soy sauce
1/4 cup coursely chopped peanuts or macadamia nuts
1 teaspoon sugar
1 to 2 tablespoons fish sauce
1 tablespoon dried ground salted shrimp(optional)
1 ounce chives, cut into 2 inch lengths

Garnish: Chives
1 lime, quartered
1 teaspoon dried red chile pepper flakes (optional)
* the amount of fish sauce used depends on the brand and personal taste.

Soak rice noodles in warm water for 30 minutes: drain. Heat oil in a wok on high heat and cook garlic and salted radish until light brown. Add chicken and egg: stir- fry for 3 to 4 minutes. Add rice noodles and half the bean sprouts: mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce and ground salted shrimp: cook for 3 minutes. Add Chives and remaining bean sprouts: mix well. Serve hot. Garnish with chives, lime quarters and red chile pepper flakes. Sprinkle with extra chopped peanuts, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BOGARTSMOM.