This recipe is from Bonnie Stern's HeartSmart: The Best of HeartSmart Cooking (Random House Canada).
Makes 6 servings
* 1/2 lb (250 g) rice noodles (about 0.5 cm/ 1/4-inch) wide
* 1/3 cup (75 mL) ketchup OR tomato sauce
* 3 tbsp (45 mL) soy sauce OR Thai fish sauce
* 3 tbsp (45 mL) lime juice
* 3 tbsp (45 mL) rice vinegar
* 3 tbsp (45 mL) brown sugar
* 1/2 tsp (2 mL) hot Asian chili paste
* 1 tbsp (15 mL) vegetable oil
* 1 small onion, finely chopped
* 3 cloves garlic, finely chopped
* 2 eggs, lightly beaten
* 1 cup (250 mL) very fresh bean sprouts
* 3 tbsp (45 mL) chopped peanuts
* 2 green onions, chopped
* 1/3 cup (75 mL) chopped fresh cilantro
In a large bowl, soak noodles in warm water for 15 minutes or until softened but still firm. Drain well. If not using immediately, rinse in cold water and drain again.
Combine ketchup, soy sauce, lime juice, vinegar, brown sugar and chili paste.
Heat oil in a large deep nonstick skillet or wok on medium-high heat. Add onion and garlic. Stir-fry for a few minutes or until lightly browned and tender. Add ketchup mixture and bring to a boil. Add eggs. When they start to set, stir mixture together.
Add noodles and heat thoroughly. Add bean sprouts and cook for 1 minute. Sprinkle with peanuts, green onions and cilantro.
Approximate nutrition per serving: 270 calories, 7 g fat, 8 g protein, 46 g carbohydrates, 2 g fibre