Description
A delightful and flavorful stir-fried noodle dish from Thailand, featuring tender chicken, crunchy vegetables, and a savory sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, sliced
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, sliced
- 1/4 cup peanuts, crushed
- 2 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes (optional)
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water for about 30 minutes until softened, then drain.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink.
- Push the chicken to one side of the pan, then pour the beaten eggs into the empty side and scramble until cooked.
- Add the garlic and stir for about 30 seconds to release its aroma.
- Add the soaked noodles, fish sauce, sugar, lime juice, soy sauce, and red pepper flakes (if using). Toss well to combine and heat through.
- Stir in the bean sprouts and green onions, cooking for an additional minute until everything is well combined.
- Serve hot, garnished with crushed peanuts and lime wedges for a fresh burst of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water or lime juice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg