Ingredients You'll Need
- 10 oz. Thai Rice Noodles
- 1 lb. Meridian Free Run Boneless Skinless Chicken Breasts, sliced into small strips
- 2 Tbsp. vegetable oil
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 1 red bell pepper, sliced into thin strips & halved
- 1 1/2 cup matchstick carrots
- 2 garlic cloves
- 4 green onions, minced
- 2 cups bean sprouts
- 3 large eggs
- 1/2 cup unsalted peanuts, roughly chopped
- 1/3 cup cilantro, chopped
- Red pepper flakes & sesame seeds for garnish
Directions
- Prepare rice noodles according to directions listed on package
- In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce
- While noodles are cooking, heat oil in a wok over medium-high heat
- Once hot, add chicken and saute until cooked through, about 4-6 minutes
- Transfer to a plate, leaving oil in pan
- Add bell pepper and carrots and saute for 1-2 minutes, then add garlic, green onions, and bean sprouts
- Saute for a minute, then push veggies to the side and crack eggs into the centre
- Crook and scramble until eggs are cooked through
- Add in chicken, noodles and sauce and toss everything together
- Serve warm topped with cilantro, peanuts, red pepper flakes and sesame seeds
