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Ingredientes
- 8 oz dried rice stick noodles, about 1/8 inch wide
- 3/4 cup warm water
- 1/4 cup fish sauce (or 4 minced anchovy fillets and 1/4 cup soy sauce)
- 1/4 cup juice from 2 limes
- 1/4 cup packed dark brown sugar
- 1 Tbsp vegetable oil
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 4 garlic cloves, minced
- 1/4 cup bean sprouts
- 14 cup chopped fresh cilantro
Direcciones
- Cover rice sticks with hot tap water in large bwol and soak until softened but not fully tender, about 20 minutes. Drain noodles.
- Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
- Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes.
- Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes.
- Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 2mg | 1% |
| Sodium 1429mg | 60% |
| Potassium 424mg | 12% |
| Total Carbs 64.81g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 17.02g | 11% |
| Protein 6.88g | 11% |
