ESBM Tongue Thai'd with Chicken

3 tbsp freshly squeezed lime juice
3 tbsp Asian fish sauce or Nuoc Cham
2 tbsp ketchup
2 tbsp brown sugar
2 tsp grated gingerroot
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
8 oz rice stick noodles
2 tsp peanut or vegetable oil
1/2 cup thinly sliced red onions or shallots
2 tsp minced garlic
1 medium red bell pepper, seeded and diced or sliced
2 large chicken breasts - boiled and diced
2 cups bean sprouts
1/2 cup chopped green onions
1/4 cup chopped dry-roasted peanuts

Chop up all your ingredients because it comes together quite quickly. Place all the sauce ingredients in a bowl and whisk them together. Set aside.

Cook rice noodles according to package directions.

While noodles are cooking, heat peanut oil in a large non-stick wok.

Add onions and garlic and red pepper, cook for about 2 minutes. Add reserve sauce, bean sprouts, noodles and chicken. Cook a few minutes until everything is heated through and bean sprouts start to soften.

Add peanuts and green onions. Serve hot.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user SOPHIKKO.