Ingredients

2/3 cup chili sauce (such as Heinz)

1/4 cup packed brown sugar

2 tbsp water

2 tbsp fish sauce

1 1/2 tsp grated peeled fresh ginger

1 tsp chopped seeded serrano chile

1/2 lb uncooked wide rice stick noodles

4 tsp vegetable oil, divided

12 oz chicken or tofu

2 large egg whites

1 large egg

3 garlic cloves, minced

2 cups fresh bean sprouts

3/4 cup diagonally cut green onions

1/2 cup minced fresh cilantro, divided

1/3 cup coarsely chopped dry-roased peanuts

6 lime wedges

Preparation

  1. Combine first 6 ingredients; set aside.
  2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water.
  3. Heat 2 tsp oil in a large non-stick skillet over medium heat. Cook chicken or tofu and remove from pan.
  4. Combine egg whites and egg, stirring well with whisk.
  5. Heat 2 tsp oil in pan over medium high heat. Add garlic, and saute 10 seconds. Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles, cook 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
  6. Sprinkle 1/4 cup cilantro and peanuts over noodle mixture. Serve with lime wedges.