Categories: Asian

Ingredients

• 8 oz rice noodles
• 1/4 cup, salted peanuts, chopped
• 1/2 tsp grated lime peel
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 2 tbsp brown sugar
• 4 1/2 tsp rice vinegar
• 1 tbsp Asian chile sauce with garlic
• 3 tbsp cooking oil
• 1 lb chicken breast, cut into bite-sized strips
• 1 tbsp chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 3 sliced green onions
• 2 tbsp fresh cilantro

Directions

1. Place noodles in a large bowl. Add enough hot water to cover them; let stand 10-15 minutes. Drain well in a colander.

2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. In a small bowl, combine fish sauce, lime juice, brown sugar, rice vinegar and chile sauce; stir until smooth. Set aside.

4. In a 12-inch skillet heat 1 tbsp of oil over medium-high. Add chicken and garlic; cook and stir about 6 minutes. Transfer to a bowl.

5. Add egg to hot skillet and cook 30 seconds. Turn egg with spatula and cook 30-6- seconds. Remove from skillet; chop and set aside.

6. In same skillet, heat remaining 2 tbsp oil over high. Add drained noodles and sprouts; stir fry for 2 minutes. Add fish sauce mixture and chicken; cook for 1-2 minutes. Divide noodles among 4 plates. Sprinkle each serving with egg, peanuts, green onion and cilantro.

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