~from Savoring Time in the Kitchen
Serves 2-4 depending on your appetite
8-oz (one box) thin rice noodles
2-4 tablespoons Canola oil
1-1/2 cups chicken breast, sliced into thin strips (you could substitute shrimp, pork or beef)
1 teaspoon minced fresh garlic (about 1-2 cloves depending on size)
3 cups mixed vegetables, sliced into thin strips (I used pea pods, carrots, Napa cabbage, mushrooms, bean sprouts)
3 green onions, thinly sliced, using some of the green portion
2 eggs, lightly beaten
Sauce:
2 teaspoons yellow curry powder (I didn't have Thai curry so substituted regular curry powder)
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper (or red pepper flakes)
1 teaspoons paprika
1/2 cup water
1/4 cup bottled Thai Fish Sauce
1 tablespoon lime juice
1 teaspoon (or to taste) bottled Thai Garlic Chili Pepper Sauce
1 tablespoon bottled Sesame Oil
Place rice noodles in a large bowl with enough cool water to cover and soak for one hour, or until the noodles are white and no longer transparent but remain al dente. Drain and wrap in a damp towel until ready to use. Meanwhile, slice vegetables and chicken and place into individual bowls. Place eggs into a small bowl and beat lightly with a fork.
Place all sauce ingredients into a medium bowl and stir to blend.
Have a platter or bowl ready beside the frying pan.
When you have everything prepared for the stir fry, heat a very large skillet or wok over medium-high heat with 1-2 tablespoons of oil. You may also add a splash of sesame oil to the pan which I did. When the pan is ready, first add the harder vegetables, such as the carrot, and stir fry for 2-3 minutes. Add the pea pods, mushrooms and cabbage and stir fry for another 2-3 minutes, then add the bean sprouts and green onion and stir fry for 1 minute. Remove the vegetables from the frying pan and place them on the platter.
Add another 1-2 tablespoons of oil to the pan and another splash of sesame oil, if desired and heat. Add the sliced chicken pieces and stir fry until fully cooked and no longer pink - about 3-4 minutes. Add the minced garlic and stir fry for 1 minute. Return the vegetables to the pan and add the sauce. When the sauce starts to bubble, add the beaten eggs. Stir and toss quickly until the eggs are fully cooked - about 1 more minute. Add rice noodles and toss together with chicken/vegetable mixture. Adjust seasonings, if necessary and serve immediately.