Ingredients
14ozrice noodles
¼cupcanola oil
1lbchicken breasts,sliced very thinly
2tbspsoy sauce
3eggs
2tbsprice vinegar
¼cupfish sauce
⅓cupwhite sugar
½tspred pepper,crushed
1cupbean sprouts
3carrots,julienned
¼cuppeanuts,crushed
2green onions,chopped
1lime,cut into wedges
cilantro,for garnish, optional
Preparation
Add the rice noodles to boiling water, then cook for 1 minute.
Turn off the heat, then let sit for five minutes.
When softened, rinse with cold water. Set aside.
Toss the sliced chicken with the soy sauce in a bowl.
Add canola oil to a wok on high heat, then add the chicken without crowding the pan.
Cook for 1 to 2 minutes on each side, then remove the chicken from the pan.
Add the eggs into the hot oil, then chop them with a spatula into little pieces while cooking.
Add the softened noodles, rice vinegar, fish sauce, sugar, and red pepper.
Serve topped with bean sprouts, carrots, green onions and lime wedges, and enjoy!
