8 ounces, uncooked wide rice noodles
1/4 lb fresh green beans, trimmed, cut into 1-inch pieces
1 tbsp. sesame oil
2 garlic cloves, chopped
2 red Thai chiles, minced
1 lb ground chicken
1/3 cup oyster sauce
3 tbsp rice vinegar
1-1/2 tbsp. sugar
1 large tomato cut into wedges
1/4 cup thinly sliced fresh basil

Cook noodles (most grocery chains now sell wide rice noodles) and green beans in boiling water 4 minutes or until tender, but still firm. Drain.

Heat oil in large skillet, over medium-high heat. Add garlic and chiles, sauté 30 seconds. Add chicken, cook 5 minutes, or until chicken is done, stirring to crumble. Add cooked noodles and beans, oyster sauce and remaining ingredients, stir gently to combine.

Traditional Thai dish, without all the fat and calories, but with all the taste.

Submitted by: Sherry Monfils