- 1 (12 oz) package rice noodles
- 2 Tbsp olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 minced garlic cloves
- 1/4 C vegetable oil
- 4 eggs
- 3 Tbsp white wine vinegar
- 6 Tbsp fish sauce
- 9 Tbsp white sugar
- 1/8 tsp (or less!) crushed red pepper
- 2 C bean sprouts
- 1/4 C crushed peanuts
- 3 green onions, chopped
- 2 limes, cut into wedges
Soften noodles by soaking in cold water 30-50 minutes OR toss noodles in boiling water for a minute and turn off the heat. Let it sit for five minutes and check for softness. When it’s the right consistency, rinse with cold water. Drain and set aside.
Heat olive oil in wok or large heavy skillet. Add chicken and garlic and sauté chicken until chicken is browned. Remove and set aside. Heat vegetable oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken and noodles as well as vinegar, fish sauce, sugar, and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts chopped green onions and lime wedges.