Ingredients
- 1 package rice noodles
- 3 tablespoons vegetable oil, divided
- 1 lb chicken breast, sliced into very thin strips
- 1 red bell pepper, thinly sliced
- 3/4 cup carrots, shredded
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 green onion, chopped
- 1/4 cup unsalted peanuts, roughly chopped
- 2 tablespoons cilantro leaves, chopped
Sauce Ingredients
- 2 tablespoons packed brown sugar
- 1 tablespoons low sodium soy sauce
- 1 tablespoons fish sauce
- 1 tablespoons lime juice
- 1 tablespoons rice vinegar
- 1 tablespoons smooth peanut butter
- 1 tablespoons Sriracha
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
Directions
Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp oil. Set aside.
Add all of the sauce ingredients to a mixing bowl. Whisk together and set aside.
Heat 1 tablespoon oil in a large skillet. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
Heat one tablespoon oil over in the same skillet. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
Add sauce and noodles. Toss until evenly combined 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.
Portia
Flower Mound, Texas
