Food writer and chef Lucy Waverman created this recipe for her husband, Bruce MacDougall, who has a deadly peanut allergy. Lucy is the food columnist for the Globe and Mail and food editor of Food & Drink, the Liquor Control Board of Ontario's glossy magazine.

Sauce

• 45 ml (3 tbsp) sugar
• 45 ml (3 tbsp) fish sauce
• 50 ml (1/4 cup) lime juice
• 30 ml (2 tbsp) seasoned rice vinegar (or
• 30 ml/2 tbsp) tamarind concentrate)
• 15 ml (1 tbsp) ketchup (omit if using tamarind)
• 5 ml (1 tsp) sambal oelek
• 50 ml (1/4 cup) chicken stock or water
• 50 ml (1/4 cup) vegetable oil
• 30 ml (2 tbsp) chopped shallots or red onion
• 15 ml (1 tbsp) chopped garlic
• 250 g (8 oz) chicken breasts, cut into 5- mm (1/4-inch) thick slices
• 8 medium shrimp (optional)
• 1 large bunch green onions, cut on the bias into 2.5-cm (1-inch) lengths 750 ml (3 cups) bean sprouts or baby bok choy GARNISH
• 125 ml (1/2 cup) coriander sprigs
• 4 lime wedges
• 30 ml (2 tbsp) flaxseed (optional)

Soak rice noodles in very hot water for about 20 minutes. They should be pliable and drape over your hand but still have a little texture. They soften more in the wok. Drain noodles and rinse well with cold water. Set aside.

Combine sugar, fish sauce, lime juice, rice vinegar, ketchup, sambal oelek and stock and set aside.

In a wok or skillet over high heat, heat oil. Add shallots and garlic and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes or until almost cooked through. Add shrimp, if using, and toss together for 1 minute or until shrimp starts to turn pink. Add noodles and toss to combine. Add sauce, toss again and add green onions and half of the bean sprouts. Cook for 2 minutes or until noodles are soft.

Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flaxseed, if using, and serve immediately.

Makes 4 servings.

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