Thai noodle

2 ox Red Rice Noodle (Thai Kitchen)
1 cup bean thread noodles
2 tsp. oil
2 scallions, sliced
1 Tblspn sugar
1 Tablesppon lime juice (1/2 lime)
1 Tablespoon fish sauce
1 Tablespoon Tamari Soy sauce
1/2 cup chicken broth (or veg. broth)
1 tsp grated fresh ginger root (one inch piece)
1 clove garlic, minced
1 cup mushrooms
1 cup bean sprouts
1 cup cut up green beans (fresh)
1 cup sliced asparagus (fresh)
(4-8 oz of chicken, meat, shrimp - not counted here, count separately depending on what it is.)

If you have Thai basil, add it to the stir fry until wilted .
This can be made vegetarian easily - use vegetable broth and don't add the meat or fish.

1. Mix sugar, lime juice, fish sauce, soy sauce and broth in small bowl, - set aside.
2. Cook noodles according to package instructions.
3. Heat oil in skillet or wok, medium high heat. Add garlic (add a chile if you want some heat.) Stir until fragrant, 15 seconds +-
4. Add meat/chicken/shrimp if you are using it,scallion and vegetables. Cook through.
5. Stir in sauce, stir fry 1 minute.
6. Pour over noodles. Toss and serve.




Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FORALLGOODWOMEN.