Posted by Sudbury Northern Life 
This traditional noodle dish of Thailand can be made spicier by adding more red chili flakes. Rice noodles are sold in the Asian section of supermarkets.
Preparation Time: 25 minutes
Cooking Time: 12 minutes
Serves: 4
Ingredients:
8 oz medium rice noodles
2 tbsp vegetable oil
12 oz boneless skinless Ontario Chicken Breasts
4 cloves garlic, minced
12 oz Ontario Asparagus, trimmed and cut diagonally in 2-inch
pieces
2 eggs, beaten
3 green onions, chopped
Sauce:
3 tbsp each lime juice and chicken broth
2 tbsp each soy sauce, granulated sugar and ketchup
1/2 tsp red chili flakes
Garnishes:
2 cups fresh Ontario bean sprouts, blanched
2 tbsp chopped toasted Ontario peanuts
Coriander sprigs
Preparation Instructions:
Soak noodles in hot tap water for 25 minutes. Drain well and
set aside.
Sauce: Combine lime juice, broth, soy sauce, sugar, ketchup and
chili flakes; set aside.
Cut chicken into thin strips. In large skillet, heat oil over
high heat. Add chicken and garlic; stir-fry until lightly
browned, about 2 minutes. Add asparagus; cook for 2 minutes.
Add beaten eggs; cook, stirring, for 30 seconds.
Add noodles to skillet and mix well to combine. Pour in sauce;
cook, stirring, until noodles are soft and tender, 4 to 5
minutes, (if noodles appear dry, add a little more broth). Stir
in green onions.
Garnish: Serve immediately topped with bean sprouts, peanuts,
and coriander.
Nutritional Information:
1 Serving
Protein: 30.0 grams
Fat: 14.0 grams
Carbohydrates: 69.0 grams
Calories: 526
Source of Fibre
