Thai Chicken And Noodles

• 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

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; saute 2 minutes or until crisp-tender. Add chicken and bean sprouts; saute 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; saute 2 minutes or until crisp-tender. Add chicken and bean sprouts; saute 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.

rice, chicken broth, chili garlic, soy sauce, sugar, anchovy paste, peanut oil, snow peas, green onions, garlic, chicken, fresh bean sprouts, peanuts

Taken from www.myrecipes.com/recipe/thai-chicken-noodles (may not work)