1/2-16 oz box (8 oz) Rice Noodles, any width 2 tablespoons vegetable oil 1 large onion, cut into crescents 1 tablespoon finely minced ginger 3 large cloves garlic, finely minced 1 red bell pepper, julienned 1-10 oz package mushrooms of choice, quartered 1 lb boneless skinless chicken breast, sliced into thin diagonals 1/4 cup soy sauce 1/2 cup honey 2 teaspoons Fish Sauce1 bunch bunch scallions (green onions) cut into 2" diagonals 2 tablespoons lime juice, freshly squeezed
DIRECTIONS
Soak Rice Noodles according to package for sauté.
In a large nonstick skillet or wok, heat oil over medium heat.
Add onion, ginger, garlic and red bell pepper. Stir-fry for 3 - 4 minutes.
Add chicken and mushrooms. Continue to stir-fry until the chicken is no longer pink and almost cooked through.
Stir in the soy sauce, honey and Fish Sauce. Cook for 1 minute.
Add drained Rice Noodles and scallions, tossing and turning constantly until the Rice Noodles are firm yet tender and all ingredients are well incorporated.
Our Rice Noodles are straight cut like traditional pasta. Don’t use them just for Thai dishes; they can be substituted in any recipe calling for wheat pasta.
Courses
Ingredients
