Chicken Thai-Inspired Noodles

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• 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

• Onions

  Young green, tops only

  ⅓ cup chopped or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Ketchup

  ¼ cup 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 with omega-3

  Creamy

  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. Prep chicken first by pounding to ½ inch thickness and chopping into bite-sized pieces. Season chicken with salt and pepper to taste.
2. Add 1/2 tbsp peanut oil to a pan. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
3. Cook rice noodles to al dente according to package instructions. Rinse and set aside to add to pan later.
4. Slice green onions and white onion. Roughly chop cilantro and set aside. Mince garlic for sauce.
5. Whisk together all sauce ingredients (ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, red pepper flakes, and soy sauce) and set aside.
6. Add remaining 1/2 tbsp peanut oil to pan. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the white onions and bean sprouts. Add chicken back into mixture and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

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