Ingredients
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7 ounces rice noodles, uncooked
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1/4 cup water
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1/4 cup low sodium soy sauce
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1/4 cup fish sauce
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2 tablespoons brown sugar
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1/2 teaspoon red pepper flakes
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2 teaspoons sesame oil, divided
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3 garlic cloves, minced
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6 ounces boneless skinless chicken breasts, sliced into thin strips
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6 ounces medium shrimp, peeled and deveined
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3 green onions, chopped
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2 cups fresh bean sprouts
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1/2 cup cilantro leaf, whole, chopped
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2 tablespoons peanuts, chopped
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1 egg, lightly beaten
Instructions
- Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
- Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
- Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
- Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
- Add green onions and cook an additional minute.
- Add noodle-egg mixture and sauce, cook until thoroughly heated.
- Remove from heat; toss with bean sprouts and cilantro.
- Sprinkle with peanuts. Serve immediately.