Thai Chicken and Noodles

Ingredients

• 1/4 pound uncooked rice sticks (rice flour noodles)
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chili garlic sauce
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons anchovy paste
• 1 tablespoon roasted peanut oil
• 1 1/2 cups snow peas, trimmed and diagonally cut into thirds
• 1 cup (2-inch) sliced green onions (about 4 onions)
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken breast
• 2 cups fresh bean sprouts
• 2 tablespoons chopped unsalted dry roasted peanuts

Preparation

1. Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
2. Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
3. Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated.
4. Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.
5. Place noodles in a large bowl; add warm water to cover. Let stand for 20 minutes.
6. Meanwhile, combine broth and next 4 ingredients, stirring until smooth.
7. Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, green onions, and garlic; sauté 2 minutes or until crisp-tender. Add chicken and bean sprouts; sauté 1 minute or until thoroughly heated. Add broth mixture; cook 1 minute or until thoroughly heated
8. Drain noodles. Add noodles to pan; toss until well blended. Sprinkle each serving with peanuts.