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Pad Thai with Asparagus and Chicken

This traditional noodle dish of Thailand can be made spicier by adding more red chili flakes. 

8 oz (250 g) medium rice noodles

2 tbsp (25 mL)vegetable oil

12 oz (375 g) boneless skinless Ontario Chicken Breasts

4 cloves garlic, minced

12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally in 2-inch (5 cm) pieces

2 eggs, beaten

3 green onions, chopped

Sauce

3 tbsp (45 mL) each: lime juice and chicken broth

2 tbsp (25 mL) each: soy sauce, granulated sugar and ketchup

1/2 tsp (2 mL) red chili flakes

Garnishes:

2 cups (500 mL) fresh Ontario Bean Sprouts, blanched

2 tbsp (25 mL) chopped toasted Ontario Peanuts

Coriander sprigs

Soak noodles in hot tap water for 25 minutes. Drain well and set aside.

Sauce: Combine lime juice, broth, soy sauce, sugar, ketchup and chili flakes; set aside.

Cut chicken into thin strips. In large skillet, heat oil over high heat. Add chicken and garlic; stir-fry until lightly browned, about 2 minutes. Add asparagus; cook for 2 minutes. Add beaten eggs; cook, stirring, for 30 seconds. Add noodles to skillet and mix well to combine.

Pour in sauce; cook, stirring, until noodles are soft and tender, 4 to 5 minutes, (if noodles appear dry, add a little more broth). Stir in green onions.

Garnish: Serve immediately topped with bean sprouts, peanuts, and coriander.