Thai Chicken And Noodles

Thai Chicken And Noodles
Photo by Oxmoor House


  • 3 tablespoons low-sodium soy sauce
  • ¼ cup chili garlic sauce
  • 2 teaspoons anchovy paste
  • ½ cup fat-free, less-sodium chicken broth
  • 2 cups fresh bean sprouts
  • 1 tablespoon roasted peanut oil
  • 2 garlic cloves, minced
  • + 6 more ingredients
    • 2 tablespoons chopped unsalted dry roasted peanuts
    • ¼ pound uncooked rice sticks (rice flour noodles)
    • 1 cup (2-inch) sliced green onions (about 4 onions)
    • 2 teaspoons sugar
    • 2 cups shredded cooked chicken breast
    • 1 ½ cups snow peas, trimmed and diagonally cut into thirds

Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes. Meanwhile, combine broth and next 4 ingredients, stirring until smooth. Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add...

View full recipe at My Recipes


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