Thai noodles with Chicken and Vegetables

1/4 pound rice-stick noodles
1 tsp canola oil
1 lb skinless boneless chicken breasts
2 cloves of garlic
1 tsp minced peeled fresh ginger
1 tsp hot chili paste
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lime juice
2 tbsp packed light brown sugar
1/2 tsp fish sauce
1 cup fresh snow peas, trimmed
3 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1.4 cup fresh cilantro

1. place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about ten minutes. drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the chicken. Cook until the chicken is browned, 8 minutes. Transfer the chicken to a cutting board; let stand 5 minutes. Slice chicken into 1/4 inch thick slices; set aside.
3. Heat the same skillet over low heat. Add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 minute. Add the broth, lime juice, brown sugar and fish sauce; cook stirring until the sugar dissolves about 30 seconds.
4. Add the snow peas, scallions, and carrots; cook 1 minute. Stir in the chicken and the drained noodles; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Stir in the cilantro. serve at once.

4 points per 1 cup serving