Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sriracha sauce
  • 1 tablespoon brown sugar
  • 200 grams dry rice stick noodles (large size) or vermicelli noodles (about 8 ounces)
  • 2 tablespoons vegetable oil
  • 1 boneless, skinless chicken thigh, diced into small pieces
  • 4 cloves fresh garlic, minced
  • 2 eggs
  • 1/2 cup firm tofu, diced
  • 1 cup chives, cut into 2-inch long pieces
  • 2 cups bean sprouts
  • 1/4 cup peanuts, chopped

Instruction

  • Combine fish sauce, lime juice, soy sauce, sriracha, and brown sugar in a small bowl and stir to combine. 
  • Soak the dry noodles in water for 10 minutes until soft.
  • Preheat oil in a large pan over medium high heat (about 2 minutes). Add chicken and garlic and cook for 3 minutes. Add noodles into the pan and stir continuously for 1 minute.
  • Shift the noodles to one side to make some space in a pan to crack the eggs. Add the eggs and cook until they have thickened and there are no visible liquid parts remaining. Stir into the noodles and continuously mix the ingredients together for one minute.
  • Add in prepared sauce and continue to stir to combine together. Turn heat down to low and add in tofu, chives and bean sprouts. Continuously stir for another minute.
  • Sprinkle in chopped peanuts and serve immediately.