Ingredients
Scale
- 8 oz dried rice noodles
- 1/4 C fish sauce
- 3 Tb sugar
- 1 Tb tamarind concentrate mixed in 1/4 C water
- 3 – 4 Tb siracha
- 1 Tb oil
- 4 small cloves garlic, minced
- 1/2 red onion, chopped
- 2 chicken breasts, cut into bite sized pieces
- 2 C bean sprouts
- 2 C chopped napa cabbage
- 1/2 C green onion, sliced
- 1 carrot, julienned
- 1 Tb sesame oil
- 1/2 C roasted peanuts, chopped
- Lime wedges
Instructions
- Prepare the rice noodles according the the package directions. In a bowl, combine the fish sauce, sugar, tamarind mixed with water and siracha. Set aside.
- In a large skillet, heat the oil over medium high heat and cook the garlic and onion until softened. Add the chicken and cook until no longer pink inside. Add the softened noodles, bean sprouts, cabbage, green onion and carrot. Stir together quickly and then add the sauce from the bowl. Stir together well then drizzle over the sesame oil and stir again before removing to a serving bowl. Top with the chopped peanuts and a generous squeeze of fresh lime juice (yes, you need the lime juice!)
Nutrition
- Serving Size: 1/5th
- Calories: 464
- Sugar: 12g
- Sodium: 1102mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 56mg