1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. Drain well. Place in serving bowl. Set aside.
2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onion; stir fry 3 to 5 minutes or until chicken is cooked through.
3. Stir in fish sauce mixture; stir fry 1 minute. Add basil; stir fry 30 seconds or until basil is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
