• Half pkg. 14oz (400g) wide rice noodles
• 2/3 cup (150ml) chicken stock
• ½ cup (125ml) ketchup
• ¼ cup (50m)l fish sauce (optional)
• 2 tbsp (25ml) grated lime rind
• 2 tbsp (25ml) lime juice
• 1 tsp (5ml) hot pepper sauce
• 4 tsp (20ml) vegetable oil
• 2 eggs lightly beaten
• 4 carrots thinly sliced
• 1 sweet red pepper sliced
• 2 cloves garlic, minced
• 1 tbsp (15ml) gingerroot, minced
• 2 cups (500ml) bean sprouts
• 2 green onions sliced
• ¼ cup (50ml) unsalted peanuts, chopped

Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

In wok or large skillet, heat 2 tsp (10 mL) of oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate. Wipe out wok; add remaining oil.

Brown chicken, in batches, over medium-high heat. Transfer to separate plate. Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender.

Add noodles; stir gently for 1 minute, add chicken to pan. Stir in sauce. Cook, stirring, for 3 minutes or until thickened and noodles are tender.. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Makes 4 servings.