Makes: 6 servings.
2/3 cup.(5 fl.oz. can) Carnation evaporated milk
1/3 cup. chunky peanut butter
1 tbsp. soy sauce
1/4 tsp. ground ginger
8 oz. dried thin rice noodles or 8 oz. dried linguine
1/4 cup water
1/4 cup granulated
2 tbsp. ketchup
1-1/2 tbsp. soy sauce
1 fresh lime, cut into wedges, divided
1/8 tsp. ground cayenne pepper
2 tbsp. vegetable oil
1 cooked, boneless chicken breast, cut into small bite size pieces
2 garlic cloves, finely chopped
1 lg. egg, beaten
2 cups(about 4 oz) fresh bean sprouts
1 bunch green onions, sliced
1/2 cup. chopped peanuts, divided
Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth, set aside. Makes 1 cup.
Soak rice noodles for 30 minutes in hot water; drain. Noodles will be flexible but not soft.
Combine water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 tsp.) and cayenne pepper in small bowl.
Heat oil in large, non stick skillet over medium-high heat. Add chicken cubes, garlic; cook, stirring occasionally, for 3 minutes. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.
Push noodles to side of skillet, Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions ans 1/4 cup peanuts until mixed. Mound mixture on large serving plate.
Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.