Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Rice noodles, dry -- 1/8
Inch wide
1 1/2 tb Fish sauce
1 tb Fresh lemon juice -- or
More
2 tb Rice wine vinegar
1 tb Ketchup
2 ts Sugar
1/4 ts Red pepper flakes --
Crushed
1 tb Vegetable oil
4 oz Chicken breast -- boned and
Skinned
2 Green onions -- thinly
Sliced
2 Cloves garlic -- finely
Chopped
3 oz Small shrimp -- peeled
2 c Bean sprouts -- fresh
1 md Carrot -- shredded
3 tb Minced fresh cilantro
2 tb Peanuts, dry-roasted
Unsalted -- chopped

1. Place noodles in medium bowl. Cover with lukewarm water; let stand
30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2
tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small
bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok
or large nonstick skillet over medium-high heat. Add chicken, green
onions and garlic Cook and stir until chicken is no longer pink. Stir
in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just
until shrimp turn opaque, about 3 minutes. Stir in fish sauce
mixture; toss to coat. Cook until heated through, about 2 minutes. 3.
Arrange noodle mixture on platter; sprinkle with carrot, cilantro,
and peanuts. Garnish with lemon wedges, tomato wedges and fresh
cilantro, if desired.

Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium

(cooking notes - step 3 says garnish with cold carrot, cilantro and
peanut. Warm these for better flavor. Photo shows lemon and tomato
wedges off to one side.)

PIL = Publications International, Ltd (Illinois)

Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy
(1996:68)

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