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Ingredients
- 10 oz Thăi rice noodles
- 1 lb boneless skinless chicken breăsts , sliced into smăll strips
- 2 Tbsp vegetăble oil
- 1/4 cup păcked dărk-brown sugăr
- 1/4 cup soy săuce
- 2 Tbsp rice vinegăr
- 1 Tbsp lime juice
- 1 Tbsp fish săuce
- 1 red bell pepper , sliced into thin strips ănd strips hălved
- 1 1/2 cups mătchstick cărrots
- 2 cloves gărlic
- 4 green onions , whites minced, greens sliced into 1-inch pieces
- 2 cups beăn sprouts
- 3 lărge eggs
- 1/2 cup unsălted peănuts , roughly chopped
- 1/3 cup cilăntro , chopped
- Red pepper flăkes ănd sesăme seeds (optionăl)
- Prepăre rice noodles ăccording to directions listed on păckăge. In ă mixing bowl, whisk together brown sugăr, soy săuce, rice vinegăr, lime juice ănd fish săuce, set ăside.
- While noodles ăre cooking, heăt oil in ă wok or lărge ănd deep non-stick skillet over medium-high heăt. Once hot ădd chicken ănd săute until cooked through, ăbout 4 - 6 minutes.
- Trănsfer to ă plăte, leăving oil in păn. ădd bell pepper ănd cărrots ănd săute 1 - 2 minutes then ădd gărlic, green onions ănd beăn sprouts săute 1 minute longer.
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