- 8 ounces dried linguine-style rice noodles
- ¼ cup salted peanuts, finely chopped
- ½ teaspoon lime zest
- ¼ cup fish sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon Asia chili sauce with garlic
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast halves, patted dry and cut into bite-size strips
- 6 cloves garlic, minced
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts, rinsed and drained
- ⅓ cup green onions, sliced
- 2 tablespoons fresh cilantro leaves
- Lime wedges (optional)
- Place rice noodles in a large bowl. Add enough boiling water to cover noodles. Let stand 10 to 15 minutes (stirring occasionally) until noodles are softened, but slightly chewy. Drain well.
- Meanwhile, for peanut topping, combine peanuts and lime zest in a bowl. In another bowl, whisk together fish sauce, brown sugar, lime juice, rice vinegar, water, and chili sauce.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic and stir about 6 minutes until chicken is tender and no pink remains. Remove chicken from skillet.
- Add egg to the hot skillet, tilting skillet to spread egg in an even layer. Cook for 30 seconds, without stirring. Carefully turn the egg over with a wide spatula. Cook 30 to 60 seconds more. Transfer egg round to a plate and cut into bite size strips.
- In the same skillet, heat remaining 2 tablespoons of oil over medium-high heat. Add sprouts and cook for 2 minutes. Add chicken and drained noodles. Stir in fish sauce mixture; cook until heated through (1 to 2 minutes). Transfer noodle mixture into individual plates and top with eggs strips, peanut topping, green onions, and cilantro. If desired, serve with lime wedges.