Lemongrass Grilled Chicken and Rice Noodle Stir-Fry

• 8 ounces pad Thai rice noodles or other flat rice noodles
• 1/4 cup vegetable oil
• 2 large eggs, beaten
• 1 long hot red chile, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon minced fresh ginger
• 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
• 1/2 recipe Lemongrass Grilled Chicken, breasts cut into 1/2-inch strips
• 3 tablespoons Asian fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon light brown sugar
• Lime wedges and chopped cilantro, for serving

1. In a large pot of salted boiling water, cook the rice noodles until pliable.
2. Drain and cool under running water.
3. Shake off the excess water and cut the noodles into 4-inch lengths.
4. In a large nonstick skillet, heat 1 tablespoon of the oil.
5. Add the eggs and cook over high heat, stirring just until very loosely set, about 2 minutes.
6. Transfer the eggs to a plate.
7. Add the remaining 3 tablespoons of oil to the skillet along with the chile, garlic and ginger and stir-fry over high heat until fragrant, about 30 seconds.
8. Add the mushrooms and stir-fry until softened.
9. Add the rice noodles and chicken and stir-fry for 2 minutes.
10. Add the eggs and stir-fry for 1 minute, breaking them up slightly.
11. In a small bowl, stir the fish sauce with the rice vinegar and brown sugar.
12. Add this mixture to the skillet and stir-fry until the rice noodles are coated and beginning to brown lightly, about 3 minutes.
13. Transfer to a bowl and serve with lime wedges and chopped cilantro.

rice noodles, vegetable oil, eggs, red chile, garlic, fresh ginger, shiitake mushrooms, chicken, fish sauce, rice vinegar, light brown sugar, cilantro

Taken from www.foodandwine.com/recipes/lemongrass-grilled-chicken-and-rice-noodle-stir-fry (may not work)