5m
PREP TIME
5m
COOK TIME
241
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 5 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 3 tablespoons packed brown sugar
- 2 tablespoons lime juice
- 2 tablespoons less-sodium soy sauce
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon Tomato Ketchup
- 1/4 teaspoon McCormick® Ground Ginger
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1 tablespoon vegetable oil
- 1 egg, lightly beaten
- 1 cup bean sprouts
INSTRUCTIONS
- 1 Cook noodles as directed on package. Drain well.
- 2 Meanwhile, mix brown sugar, lime juice, soy sauce, fish sauce, ketchup, ginger, and crushed red pepper in small bowl.
- 3 Heat oil in wok or large skillet on medium-high heat. Add cooked noodles. Stir in sauce mixture. Cook and stir until most of the liquid has been absorbed by the noodles.
- 4 Push noodles to sides of skillet. Add egg to middle of skillet; stir-fry until cooked through. Stir egg into noodles. Stir in bean sprouts. Serve with crushed peanuts, sliced green onion, cilantro and lime wedges, if desired.
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