Ingredients

The following ingredients have 4 Servings
  • 8 oz flat rice noodles
  • 1 1/2 tablespoons oil
  • 3 cloves garlic (finely minced)
  • 8 oz chicken breasts, cut into bite sized pieces (or extra firm tofu (cut into small cubes))
  • 2 eggs (beaten)
  • 1 cup bean sprouts
  • 1 red bell pepper (thinly sliced)
  • 3 green onions (chopped)
  • 1/2 cup crushed peanuts
  • 2 limes (cut into wedges)
  • 1/2 cup chopped fresh cilantro
  • 3 Tablespoons fish sauce
  • 2 Tablespoon light soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar
  • 1 Tablespoons sriracha (or more to taste)
  • 2 tablespoons creamy peanut butter (optional)

Instruction

  • Cook the rice noodles according to package directions, drain and rinse.
  • In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
  • In a large saucepan over medium high heat, add olive oi and garlicl. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
  • Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.
  • Garnish with green onions, chopped peanuts, cilantro and lime wedges.