Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil - divided
  • 1 lb chicken breast, thinly sliced
  • 8 oz cremini mushrooms, cleaned and sliced
  • 1 large red bell pepper sliced
  • 1 cup carrot ribbons
  • 2 cups bean sprouts
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 1/3 - 1/2 cup cilantro, chopped
  • 14 oz Thai rice noodles, pre-cooked
  • 1 cup chicken broth
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Sriracha sauce
  • 2 teaspoons red chili paste
  • 1 1/2 teaspoons ginger, minced
  • juice of 1 lime
  • Extra chopped cilantro, green onions, and lime wedges for serving.
  • chopped peanuts ((we prefer it without peanuts))

Instruction

  • Whisk all the sauce ingredients together in a medium-size bowl and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook for about 3-5 minutes or until it begins to brown, stirring occasionally. Remove to a plate and set aside.
  • Heat the remaining tablespoon of olive oil. Add the mushrooms, saute about 3-4 minutes until starting to brown, add the sliced peppers, carrot ribbons, sprouts, and cook for an additional 3 minutes until the peppers begin to soften. Add the garlic and saute another 30 seconds.
  • Add the chicken back to the skillet and toss together.
  • Add the pre-cooked noodles, toss then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. Add the green onions.Taste and season with salt and pepper if needed.
  • Garnish with additional green onions, cilantro, and chopped peanuts.
  • Serve with a lime wedge and enjoy.