Ingredients
- 1 lb Sliced Chicken
- 10 oz Rice noodles
- 2 Tbsp Vegetable oil
- 1 Tbsp Toasted sesame oil
- 1 Medium onion diced small, sweet onion
- 1 Red bell pepper sliced into thin strips
- 1 cup Matchstick Carrots
- 3 cloves Garlic minced
- 5 Green onions sliced into 1-inch pieces
- 2 tsp Ground ginger
- 2 Eggs
- Chopped roasted peanuts for garnish
- Cilantro rough chopped, for garnish
- Limes sliced, for garnish
Sauce Ingredients
- ¼ cup Packed dark brown sugar
- ⅓ cup Soy sauce
- 2 Tbsp Rice vinegar
- 1 Tbsp Lime juice
- 1 Tbsp Fish sauce
- 1 Tbsp Sriracha
Instructions
- Cook rice noodles according to package. Drain and rinse under cold water, set aside. Whisk together sauce ingredients and set aside for later.
- In a large pan, heat oil over medium-high heat. Add chicken, stirring occasionally, until heated through. Remove from pan.
- Add onion and cook until beginning to soften, about 5 minutes. Add bell pepper and carrots, cooking for about 1-2 minutes. Add garlic, green onion, and ginger, cook until fragrant, about 1 minute.
- Push vegetables to outer edge of pan, leaving the middle open. Add scrambled eggs to middle of pan, stirring until cooked through.
- Add chicken, noodles, and sauce to pan. Cook until heated through about 1-2 minutes.
- Remove from heat and garnish.
