Chicken Stir Fry With Rice Noodles

Ingredients

• 8 ounces transparent rice noodles
• 2 Tablespoons Thai fish sauce
• 2 Tablespoons fresh lime juice
• 1 teaspoon granulated sugar
• 3 Tablespoons canola oil
• 3 shallots, sliced 1/8 inch thick
• 1 pound chicken breast, de-boned and skinned, sliced into small pieces (or chicken tenders)
• 2 carrots, julienne sliced
• 1/2 cup scallion, green and white parts, sliced 1/8 inch thick
• sesame seeds to garnish

Directions

1. Soak the noodles in a large bowl filled with water for about 20 minutes or until tender. Drain and set aside.
2. While the noodles are soaking, combine the fish sauce, lime juice and sugar and stir until dissolved.
3. In a wok or high-walled skillet, add oil and heat over high heat.
4. Add shallots first, cooking until browned, about 1 minute.
5. Add the chicken pieces and cook for another 3 minutes or until cooked through.
6. Add the carrots and continue cooking for another 1 minute.
7. Add the noodles and sauce mixture, toss and heat through.
8. Finally, add the scallions, give it another toss and then serve.