Recipes from Thailand :: Thai Rice and Noodle Dishes

12 oz. fresh rice noodles (rice ribbon noodles)
3 Tbsp. cooking oil
12 oz. skinless, boneless chicken breast halves,
    cut into bite-size pieces
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
2 c. broccoli florets
2 carrots, cut into thin, bite-size pieces (1 c.)
1 small onion, cut into thin wedges (1/3 c.)
1/4 c. oyster sauce
1 Tbsp. brown sugar

Cut rice noodles into strips 1 in. wide and 3 to 4 in. long; set aside. In a large skillet, heat 2 Tbsp. of the oil for 1 minute over med.-high heat. Carefully add noodles; cook and stir for 3 to 4 mins. or until edges of noodles just begin to turn golden. Remove noodles from skillet; set aside.

Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 mins. or until chicken is no longer pink. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 mins. more or until vegetables are crisp-tender. Stir in the oyster sauce, brown sugar and noodles; heat through.

Serves 4.