INGREDIENTS
8
ounces uncooked rice noodles, 1/8 inch wide
2
tablespoons rice wine vinegar
1‑1/2
tablespoons fish sauce*
1
to 2 tablespoons fresh lemon juice
1
tablespoon ketchup
2
teaspoons sugar
1/4
teaspoon red pepper flakes
1
tablespoon vegetable oil
1
boneless skinless chicken breast (about 4 ounces), finely chopped
2
green onions, thinly sliced
2
cloves garlic, minced
3
ounces small raw shrimp, peeled
2
cups fresh bean sprouts
3/4
cup shredded red cabbage
1
medium carrot, shredded
3
tablespoons minced fresh cilantro
2
tablespoons chopped unsalted dry-roasted peanuts
Lime wedges
*Fish sauce is available at most larger supermarkets and Asian markets.
PREPARATION:
- Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain and set aside. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
- Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp; cook about 3 minutes, just until shrimp turn pink and opaque. Stir in fish sauce mixture; toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
- Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Serving Size:
1/5 of total recipe (without sides)
Sodium
798 mg
Protein
14 g
Fiber
1 g
Carbohydrate
42 g
Cholesterol
38 mg
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
18 %
Calories
265
DIETARY EXCHANGE:
Meat
1/2
Vegetable
1
Starch
2-1/2
Fat
1/2
