Thai Rice Noodle Salad

1 16 0z. pack flat rice stick noodles
3 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 pounds ground turkey or chicken
1 hot pepper, minced fine
2 teaspoons sugar
3 tablespoons fish sauce (Asian Market)
1 teaspoon salt
Juice from 1 lime
3 tablespoons ketchup
1 teaspoon ground black pepper
1 lb fresh bean sprouts
1 grated carrot
3 stalks green onion, chopped
1/2 cup fresh coriander, chopped
1/4 cup roasted peanuts, chopped

In a large pot of boiling water, drop the rice noodles in for about 1 minute and stir constantly to prevent noodles from sticking to each other. Remove from heat, drain in colander and rinse under cold water. Set aside. Heat oil in a large pan or wok and fry garlic and onion until onion begins to turn brown. Add ground turkey and chicken and cook till done. Add jalepeno, sugar, fish sauce, salt, lime juice, ketchup, black pepper and stir for 30 seconds. Then add noodles and bean sprouts and carrot. Stir fry for 2 minutes. Transfer to large platter and top with coriander and peanuts. Serves 4-6.

David Suzuki (original recipe)

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