Ingredients
Scale
- 12 ounces Thai rice noodles
- 1 1/2 pounds chicken breasts (sliced into thin strips)
- 6 tablespoons brown sugar
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 3 eggs (beaten)
- 1 red bell pepper (sliced thin)
- 2 cups bean sprouts
- 1 cup matchstick carrots
- Chopped peanuts and cilantro for garnish
Instructions
- Prepare the sauce by mixing brown sugar, soy sauce, rice vinegar, chili garlic sauce, and lime juice in a bowl; set aside.
- Cook rice noodles according to package instructions until al dente; drain.
- Heat 1 tablespoon oil in a large non-stick skillet; cook sliced chicken for 4–6 minutes until done, then remove from pan.
- In the same skillet, heat another tablespoon of oil and scramble beaten eggs until fully cooked; remove from pan.
- Add remaining oil to the skillet; sauté bell pepper for 1–2 minutes, then add bean sprouts and carrots, cooking for another 1–2 minutes.
- Return drained noodles, chicken, scrambled eggs, and sauce to the skillet; toss over medium heat for about 1 minute until heated through.
- Serve warm garnished with chopped peanuts and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 380
- Sugar: 14g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 130mg