7 ounces Thai Kitchen® Stir-Fry Rice Noodles
3 tablespoons Thai Kitchen® Premium Fish Sauce
1 tablespoon sugar
1 tablespoon water
2 teaspoons Thai Kitchen® Thai Basil
1 piece Thai Kitchen® Thai Bird Eye Chilies, halved lengthwise
3 tablespoons vegetable oil
1/4 cup julienned carrots
2 cloves garlic, minced
1 green onion, thinly sliced
2 cups shredded cooked chicken
BRING large pot of water to boil. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. Mix fish sauce, sugar, water, Thai basil and chilies in small bowl. Set aside.
HEAT oil in large skillet or wok on medium-high heat. Add carrots, garlic and green onion; stir fry 30 seconds. Add rice noodles; stir fry 1 minute. Add fish sauce mixture; stir fry 1 minute.
STIR in chicken until well mixed. Serve immediately.
Thai Kitchen Tip: To use fresh basil in place of the dried basil, add 1/4 cup chopped fresh Thai basil with the chicken.
Nutrition Information Per Serving: 436 Calories, Fat 16g, Protein 24g, Carbohydrates 49g, Cholesterol 60mg, Sodium 1092mg, Fiber 1g