Ingredients

The following ingredients have 6 Servings
  • 8 oz. ¼” wide rice noodle (may sub fettuccine*)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable or peanut oil
  • 1 lb. chicken breast, sliced into thin strips (then 2” pieces)
  • 1 red bell pepper (thinly sliced then halved)
  • 1/3 cup minced shallots
  • 1 1/2 cups Matchstick carrots
  • 4 garlic cloves, minced
  • 2 eggs, beaten
  • 3 cups (6 oz.) Bean Sprouts
  • 2 green onions, chopped
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon lime juice (optional)
  • 1/3 cup packed brown sugar
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 3 tablespoon rice vinegar
  • 3 tablespoons smooth peanut butter
  • 1-1 1/2 tablespoons chili paste (like Sambal Oelek)
  • 3/4 tsp EACH dried basil, ground coriander, ground ginger
  • 1/4-1/2 teaspoon pepper

Instruction

  • Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon sesame oil oil. Set aside.
  • Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
  • While rice noodles are soaking, heat 1 tablespoon vegetable/peanut oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
  • Heat one tablespoon oil in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
  • Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
  • Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Top with cilantro and serve.