Chicken Thai-Inspired Noodles

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Alfalfa sprouts

  Sprouted seeds, raw

  3 cup or 99g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Onions

  Raw

  4 tbsp chopped or 40g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Ketchup

  4 tbsp or 60g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Garlic

  Raw

  1 tsp or 3g

• Peanut butter

  Smooth style, without salt

  1 tsp or 5g

• Lime juice

  Raw

  1 lime yields or 44g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

Directions

1. Pound the chicken to ½ inch thickness, season with salt and pepper, and chop into bite-sized pieces.
2. Heat half of the peanut oil in a pan over medium heat, cook the chicken until done, about 6-8 minutes, then set aside.
3. Cook the rice noodles to al dente according to package instructions, rinse, and set aside.
4. Slice the green and white onions, chop the cilantro, and mince the garlic.
5. Whisk together the ketchup, fish sauce, sugar, garlic, peanut butter, lime juice, red pepper flakes, and soy sauce.
6. In the same pan, add the remaining peanut oil, fry the eggs, then add the white onions and bean sprouts.
7. Incorporate the chicken, sauce, and noodles. Mix well, then stir in the green onions and cilantro and serve.