Cooking Instructions
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Step 1
Bring a pot of water to boil. Cook
Rice Noodles (225 g)
according to the directions on the package, drain, rinse, and set aside.
Step 2
Meanwhile, combine
Fish Sauce (30 mL)
,
Rice Vinegar (30 mL)
, 2 Tbsp of
Lime Juice (1)
,
Honey (65 g)
,
Water (30 mL)
, and
Sriracha (7 g)
in a small bowl and whisk until smooth. Set aside.
Step 3
Heat the
Canola Oil (60 mL)
in a large, deep skillet or wok set over medium-high heat. Pat the
Chicken Breasts (2)
dry with a paper towel, season lightly with
Salt (to taste)
and
Ground Black Pepper (to taste)
and add to the pan.
Step 4
Cook, tossing occasionally until lightly browned and just cooked through, 3-5 minutes. Transfer the chicken to a plate and set it aside.
Step 5
Add
Mixed Vegetables (150 g)
and
Scallions (1 bunch)
to the pan. Cook, tossing occasionally, until just tender, about 3 minutes.
Step 6
Turn the heat to medium-low. Push the vegetables to one side of the pan. Add the
Farmhouse Eggs® Large Brown Eggs (2)
to the opposite side, and tilt the pan so the eggs don’t mix with the vegetables, scramble them with a wooden spoon or fork. Cook until the eggs are set, stirring occasionally, then mix with the vegetables, breaking up any large pieces of egg.
Step 7
Return the chicken to the pan, along with the cooked noodles, about 3/4 of the sauce, the
Bean Sprouts (120 g)
, and
Dry Roasted, Unsalted Peanuts (50 g)
. Cook over medium-low heat for a few minutes, tossing until the sauce is slightly thickened and absorbed by the noodles.
Step 8
Taste and add more sauce to taste. Serve hot, topped with more scallions and a lime wedge.
