1 pound rice noodles (16 oz)
4 boneless chicken thighs (2 pounds) cut into 1/2″ cubes
8 clove of garlic (minced/pressed)
1/4 cup extra light olive oil (+ 2 Tbsp)
3 tablespoon white wine vinegar
6 tablespoon white sugar
3 tablespoon fish sauce
6 tablespoon peanut butter
1/2 can coconut milk
1/8 tablespoon crushed red pepper
3 cup fresh bean sprouts
1/3 cup crushed peanuts
6 green onions (chopped )
- Place noodles in a large bowl and cover with boiling water. Let sit for 5 minutes, then rinse in cold water and drain. Stir to ensure noodles dont stick together.
- In a large pan (preferable a wok), heat the 2 tablespoons of oil..get it hot. Add the garlic and chicken, sautee till browned and remove from pan.
- In a small bowl, mix the vinegar, sugar, red pepper flakes, coconut milk, peanut butter and fish sauce.
- Heat the 1/4 cup of oil (same thing: Get this really hot too) and add the eggs. Cook till firm, add the chicken and cook for a few minutes.
- Add the sauce, peanut butter and noodles, heat it all up. Stir in the bean sprouts, add the green onions and you’re done!
- Serve with crushed peanuts and cilantro as garnishes with a little slice of lime on the side.
- Adding the eggs to that much oil sounds and looks weird at first, but trust the recipe and just go with it.
- This is a kid-friendly version, others may want to add more pepper, or other sources of heat…maybe some green or red chilis?
- Adding shrimp is a good idea, too.
- I add the peanut butter to the sauce, and whisk it up…it doesn’t mix up nice, it looks hideous and smells bad…but the PB will melt when it hits the noodles and chicken, and OMG this is good.