Ingredients

The following ingredients have 4 Servings
  • 10 ounces thin rice noodles (cooked according to package directions)
  • 1 pound medium or large shrimp (or 2 large chicken breasts, chopped into 1-inch pieces)
  • 1 tablespoon oil
  • ½ cup bean sprouts (optional)
  • 3 eggs (whisked)
  • 3 green onions (chopped)
  • ½ cup shredded carrots
  • chopped cilantro and lime wedges (for serving)
  • ½ cup creamy peanut butter (microwaved for 30-45 seconds until easily pourable)
  • ¼ cup fish sauce (may substitute low sodium soy sauce in a pinch)
  • juice of 1 lime
  • 1 tablespoon brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons minced garlic (OR ½ teaspoon garlic powder)
  • 2 teaspoons sriracha sauce (OR 1 teaspoon crushed red pepper flakes)
  • ½ cup water (more as needed)

Instruction

  •  Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
  • Drizzle a large skillet over medium heat withoil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
  • Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
  • Stir noodles, sauce, and green onions into thepan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.