Thai Two-Noodle Stir-Fry - serves 2
2 cups boiling water
1 ounce uncooked rice sticks (rice noodles)
1/4 cup canned ready-to-serve low-sodium chicken broth
1 tbsp each firmly packed dark brown sugar, reduced-sodium soy sauce, and freshly squeezed lime juice
1 3/4 tsp peanut oil
1/4 tsp chili oil
1/4 cup each thinly sliced red bell pepper and green onions
1 tsp crushed dried chili pepper
1 garlic clove, minced
1 cup each cooked thin noodles and bean sprouts

In medium mixing bowl pour water over rice sticks and let stand for 10 minutes. Drain, discarding water, and set aside.
In 1-cup liquid measure combine broth, sugar, soy sauce, and lime juice, stirring to dissolve sugar, set aside.
In 10-inch nonstick skillet heat oils; add bell pepper, scallions, chili pepper, and garlic and cook over higy heat, stirring frequently, until scallions are lightly browned, 1 to 2 minutes.
Stir in broth mixture, add rice sticks, noodles, and sprouts and stir to combine. Cook, stirring frequently, until liquid is reduced by half, 3 to 5 minutes.