10 ounces thin rice noodles cooked according to package directions
1 Chicken Breast cut in half
1 tablespoon oil
1/2 cup bean sprouts optional
3 eggs whisked
3 green onions chopped
1/2 cup shredded carrots
chopped cilantro and lime wedges for serving
creamy peanut sauce
1/2 cup creamy peanut butter microwaved for 30-45 seconds until easily pourable
1/4 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 1/2 teaspoon garlic powder
2 teaspoons sriracha sauce OR 1 teaspoon crushed red pepper flakes
1/2 cup water, more as needed
Instructions
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 with oil. Saute chicken, bean sprouts, and carrots until chicken is cooked through.
Push chicken 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 sesame seeds, cilantro and lime wedges if desired and serve immediately.
