7 ounces wide rice stick noodles
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lime rind
2 tablespoons lime juice
1 teaspoon hot pepper sauce
4 teaspoons vegetable oil
2 eggs, lightly beaten
1 pound boneless skinless chicken breasts, sliced
4 carrots, thinly sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 tablespoon minced gingerroot
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts

Preparation Instructions:

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

In wok or large skillet, heat 2 teaspoons of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.

Wipe out wok; add remaining oil. Brown chicken, in batches, over medium high teat. Transfer to separate plate.

Add carrots, red pepper, garlic and ginger to pan; cook, stirring for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.

Return chicken to pan. Stir sauce and pour into pan; cook stirring for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.

Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts. Makes 4 servings.

Per serving: about 590 calories; 40 g protein; 14 g fat; 76 g carbohydrates; 5 g fibre; 174 mg cholesterol; 2079 mg sodium.