Thai Rice Noodles

Thai Rice Noodles

Posted by Mary Ellen at 1/22/2002 12:06 pm

12 ounces fresh rice noodles (rice ribbon noodles)
3 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves,
    cut into bite-size pieces
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 cups broccoli florets
2 carrots, cut into thin, bite-size pieces (1 cup)
1 small onion, cut into thin wedges (1/3 cup)
1/4 cup oyster sauce
1 tablespoon brown sugar

Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium-high heat. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden. Remove noodles from skillet; set aside.

Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Stir in the oyster sauce, brown sugar and noodles; heat through.

Serves 4.