Ingredients

The following ingredients have 6 Servings
  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts (cubed)
  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 2 carrots (sliced into thin strips)
  • 1 red bell pepper (sliced into thin strips)
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 3 green onions (chopped (divided))
  • 1 1/2 cups bean sprouts (optional)
  • 3 large eggs (lightly beaten)
  • 1/4 cup peanuts (crushed)
  • 1/3 cup cilantro
  • 1 lime (cut into 6 wedges)
  • red pepper flakes (optional)

Instruction

  • Prepare rice noodles according to the instructions on the package. Set aside.
  • Heat oil in a large non-stick wok or skillet over medium heat. Add chicken and sauté until slightly brown.
  • Add bell pepper, carrots and garlic and sauté for 2 more minutes.
  • Add the noodles, brown sugar, rice vinegar, fish sauce and green onions, sautéeing for one more minute. (Optional: Add red pepper flakes)
  • Push the chicken mixture the edge of the pan and add the beaten eggs into the center. Scramble with the spoon until the eggs have cooked through.
  • Add in bean sprouts and sauté for another minute, tossing everything together.
  • Remove from heat and allow to cool.  
  • Arrange in meal prep containers, topping each with crushed peanuts, cilantro and a wedge of lime. Enjoy!