• 1 Package  Bean Thread Noodles
• 2 tbsp Olive Oil 
• 1 lb.  chicken breast, cut in thin strips
• 6 oz.  snap peas
• 2 Tbsps.  Sliced Lemon Grass
• 3  stalks scallion, thinly sliced
• 1/2 tbsp.  Thai chilli, minced
• 1 cup  fresh mint, chopped
• 5 tbsp.  fresh lemon juice
• 1 tsp.  Roland Anchovy Paste 
• 1 tbsp.  Hot Szechuan Paste
• 1 tbsp.  Brown Sugar 
• tbsp.  roasted, unsalted peanuts, finely chopped 
•  Salt and pepper to taste 
•  cilantro sprigs, to garnish

1. Prepare the bean thread noodles following the package instructions and set aside.
2. In a wok or large saute pan, heat the oil and cook the chicken through, adding the
snap peas for the last 30 seconds. Remove from heat and transfer the chicken and
snap peas to a large bowl. Add the noodles, lemon grass, scallions, Thai chillies and
mint to the chicken and peas mixture.
3. In a small bowl, whisk the lemon juice, anchovy paste, hot Szechuan paste and sugar
until well blended. Pour over the ingredients in the large bowl and toss to coat evenly.
4. Sprinkle with crushed peanuts and garnish with cilantro sprigs before serving. Makes
4 servings.