Ingredients
Noodles
- 8 oz wide rice noodle
Protein & Vegetables
- 1 lb chicken breast (sliced into thin strips then 2 inch pieces)
- 1 red bell pepper (thinly sliced then halved)
- 1 shallot (minced)
- 1 cup matchstick carrots
- 4 cloves garlic (minced)
- 2 cups bean sprouts
- 2 green onions (chopped)
Sauce & Seasonings
- 2 tablespoons sesame oil (divided)
- 3 eggs (beaten)
- 1/2 cup unsalted peanuts (roughly chopped)
- 1/4 cup chopped cilantro
- 1/4 cup soy sauce (or coconut aminos for gluten free option)
- 1 tablespoon lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 3 tablespoons coconut sugar (could also use brown sugar)
- 1 tablespoon sriracha or red chili paste (plus more for extra heat)
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Instructions
- Prepare Noodles: Cook the rice noodles according to the package directions, typically soaking them in hot water for about 10 minutes, ensuring not to overcook. Once softened, strain and toss with 1 tablespoon of sesame oil to prevent sticking, then set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, lime juice, rice vinegar, fish sauce, coconut sugar, sriracha, creamy peanut butter, and ground ginger until smooth and well combined with no peanut butter clumps. Set aside.
- Cook Chicken: Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Add the sliced chicken breast and let cook undisturbed for 1-2 minutes until golden and crispy on one side, then flip and cook through until internal temperature reaches 165°F. Remove chicken to a plate and set aside.
- Sauté Vegetables: In the same pan, add red bell pepper and minced shallots. Cook on medium heat for 2-3 minutes until softened. Then add matchstick carrots and garlic, cooking for an additional 1-2 minutes.
- Scramble Eggs: Reduce heat to medium-low, pour in the beaten eggs, and stir gently to scramble without overcooking. Remove from heat once softly cooked.
- Combine Ingredients: Return the cooked chicken to the pan along with the prepared noodles and sauce. Toss everything thoroughly to coat evenly with the sauce and heat through.
- Garnish and Serve: Add bean sprouts, chopped green onions, cilantro, and chopped peanuts on top. Toss gently to combine and serve warm. Optionally, garnish with extra cilantro, peanuts, and lime juice for added flavor.
Notes
- For a gluten-free version, substitute soy sauce with coconut aminos.
- Adjust sriracha quantity to control spice level.
- Ensure not to overcook the noodles to avoid mushiness.
- Use fresh herbs and properly chopped peanuts for best texture and flavor.
- Chicken breast can be substituted with tofu for a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
