Bring a pot of water to boil. Cook
Rice Noodles (8 oz)
according to the directions on the package, drain, rinse, and set aside.
Fish Sauce (2 Tbsp)
Rice Vinegar (2 Tbsp)
, 2 Tbsp of
Lime Juice (1)
Honey (3 Tbsp)
Water (2 Tbsp)
Sriracha (1 tsp)
in a small bowl and whisk until smooth. Set aside.
Canola Oil (1/4 cup)
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)
Ground Black Pepper (to taste)
and add to the pan.
Cook, tossing occasionally until lightly browned and just cooked through, 3-5 minutes. Transfer the chicken to a plate and set it aside.
Mixed Vegetables (1 cup)
Scallions (1 bunch)
to the pan. Cook, tossing occasionally, until just tender, about 3 minutes.
Turn the heat to medium-low. Push the vegetables to one side of the pan. Add the
Large 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.
Return the chicken to the pan, along with the cooked noodles, about 3/4 of the sauce, the
Bean Sprouts (1 cup)
Dry Roasted, Unsalted Peanuts (1/3 cup)
. Cook over medium-low heat for a few minutes, tossing until the sauce is slightly thickened and absorbed by the noodles.
Taste and add more sauce to taste. Serve hot, topped with more scallions and a lime wedge.