Spicy Thai Noodles with Chicken

• 4 oz. Dried rice noodles
• 2 tbsp. Vegetable oil
• 1 large Garlic clove, minced
• 1 Egg, lightly beaten
• 8 oz Boneless, skinless chicken breast cut into thin strips
• 1 cup Fresh bean sprouts
• 4 Green Onions, chopped
• 2 tbsp. Thai fish sauce
• 1 tbsp Tomato ketchup.
• 1 tsp. Chinese chili paste or sauce
• 1/4 cup chopped roasted peanuts.

In a large bowl, cover noodles with warm water, let soak for 20 minutes or until softened. In wok or large skillet over medium-high heat, heat oil. Add garlic and stir-fry for a few seconds (do not brown). Add egg and cook, stirring until very softly scrambled. Add chicken, stir-frying until it loses its pink color, about 2 minutes. Drain noodles and add to pan, toss until limp, about 1 minute. Add bean sprouts, green onions, fish sauce, ketchup and chili paste. Toss until chicken and noodles are cooked through, about 2 minutes. Sprinkle with peanuts and serve immediately.