Thai Spicy Noodles - Low Fat

This is a favorite of mine that I pulled from a Chatelaine magazine issue. I usually make enough to take for lunch the next day

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 0.5 (450 g) package spaghetti
• 1  tablespoon cornstarch
• 1  tablespoon fish sauce
• 1  tablespoon lime juice
• 1 1⁄2 teaspoons sugar
• 2  boneless skinless chicken breasts
• 1  jalapeno peppers or 2  teaspoons  chopped  pickled jalapeno peppers
• 1  red pepper
• 1⁄2 cup  baby carrots or 2  small carrots
• 4  ounces snow peas (about 1 1/2 cups) or 4  ounces sugar snap peas (about 1 1/2 cups)
•  vegetable oil
• 2  teaspoons  minced garlic (3 cloves)
• 2  teaspoons  minced ginger
• 10  ounces chicken broth
• 2 -3  teaspoons curry powder
• 2  green onions, sliced

Directions

1. Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook until al dente, about 8-10 minutes Drain pasta, but do not rinse.
2. Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice & sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.
3. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3-4 minute Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots, and snow peas. Sprinkle with curry powder. Stir often until snow peas are bright green and sauce bubbles - about 3 minute Add noodles and stir constantly until hot, 1 minute Remove from heat and stir in onions. Serve with lime wedges.