Ingredients
4 ounces flat rice noodles
3 tablespoons olive oil
1/2 pound chicken breasts, sliced into very thin strips
1/2 red bell pepper
3/4 cup carrots, shredded or julienned
3 garlic cloves, minced
1 egg, beaten
3 green onion, chopped
1/4 cup unsalted, peanuts, roughly chopped
2 tablespoons cilantro leaves, chopped
2 tablespoons brown sugar, packed
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon smooth peanut butter
1 tablespoon Sriracha or another chili paste
1/4 teaspoon ground ginger
1/8 teaspoon pepper
Preparation
Prepare rice noodles according to package directions. Rinse noodles in cold water, drain and toss in with1 T 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 T of oil in a L nonstick skillet over med-high heat. Once hot, add chicken, and cooke for 3-t minutes until cooked through. Transfer to a plate while you cook the vegetables.
Hey 1 T of oil in same skillet and heat over med-high heat. Add bell peppers, and sauce 1 minute. Add carrots and garlic and saute 1 additional minute. Reduced heat to medium and pour heated egg over vegetables and cook, stirring constantly until scrambled.
Add sauce and noodles and increase heat to med-high. Toss until evenly combines and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions, and peanuts and heat through.
Taste and add 1 additional seasoning as necessary. You can add more Sriracha, soy sauce, lime juice. Top w/ cilantro.
