16 oz dried rice vermicelli noodles
1/2 lb chicken, cut into bite sized pieces
2 cups fresh bean sprouts
2 large carrots, sliced
1/2 cup scallons, chopped
1 large egg, beaten
3 tablespoons fish sauce (check that it’s g/f)
2 tablespoons soy sauce (also check for g/f)
1 garlic clove, minced
1/2 cup peanut sauce
juice of 1 lime
3 tablespoons olive oil
roasted peanuts for topping (optional)
Start with cooking the rice noodles. Bring a pot of water to a boil and add the noodles. They won’t take more than a few minutes, then rinse under cold water to stop them from cooking more.
In a small bowl mix together the fish sauce, soy sauce, and garlic and set aside.
In a large wok or skillet over medium heat add a tablespoon of olive oil and the egg, and scramble it. When it’s done remove the egg and set it on a plate aside. Add another tablespoon of oil and add the chicken to the pan. Cook until it’s no longer pink then add the carrot and cook for another 2-3 minutes. Then remove them from the pan.
Now add the last tablespoon of oil, and add the noodles to the pan. Cook for about a minute then flip the noodles over and cook for another minute. Now add the fish and soy sauce mix and allow the noodles to soak it up. Add back in the egg, chicken, carrots and the bean sprouts and stir in the peanut sauce. Reduce heat to low. Carefully stir to not break the noodles. Before serving give a little squirt of lime and a few peanuts on top. Serves 4. Enjoy!
*Double check with the condiments that the are gluten free. I’ve had good luck with the San-J products and Thai Kitchen.