Chicken and Shiitake Mushrooms Rice Noodle Stir Fry

• 2 TBSP oil
• 1/2 medium sized onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken breast, sliced
• 8-10 shiitake mushrooms, sliced (fresh or reconstituted)
• 1 package of Annie Chun's Pad Thai Rice Noodles (cooked, drained and rinsed as directed)
• 1 cup bean sprouts

Sauce:

• 3 tbsp fish sauce
• 4 tbsp low sodium chicken stock
• 2 tbsp sugar
• 1 tbsp light soy sauce or oyster sauce

Garnish:

• 2 bunches chopped scallion
• 2 tbsp chopped cilantro
• 4 lime wedges

1. Heat oil in a wok or pan over medium high heat.
2. Add onion and garlic to pan and cook until golden.
3. Add chicken and stir fry until meat is cooked, then add mushrooms.
4. Reduce heat and stir fry for 1-2 minutes more.
5. Combine all ingredients for sauce.
6. Add sauce, noodles, and bean sprouts to cooked chicken and mix well.
7. If noodles stick to pan, add a few tablespoons of chicken stock or water as needed.
8. Garnish with scallion, cilantro and lime wedges.