Ingredients
1 pack rice noodles, dried flat
3 tbsp fish sauce
¼ cup lime juice, fresh
1 tbsp white sugar
1 tbsp oyster sauce
1½ tbsp Asian chili pepper sauce
⅓ cup chicken stock
¼ cup vegetable oil
1 tbsp garlic, chopped
8 oz chicken breast halves, skinless, boneless, cubed
2 eggs, beaten
3 cups bean sprouts
4 green onions, chopped into 1-inch pieces
2 tbsp peanuts, chopped
¼ cup fresh cilantro, chopped, optional
Preparation
Let the noodles soak at least 20 minutes.
Combine the fish sauce, lime juice, sugar, oyster sauce, chili sauce, and chicken stock. Set aside.
Heat a large skillet over high and add the oil.
Cook the garlic for 30 seconds and add the chicken.
Sauté until the chicken is cooked through, for about 5 minutes.
Move the ingredients to the side of the skillet and pour the eggs in the center.
Cook until firm and scrambled. Add the noodles and sauce.
Put in the bean sprouts and green onions.
Remove from the heat and garnish with peanuts.
Serve with cilantro if desired.
