Instructions

• Cook the 8 oz flat rice noodles according to package directions. Drain, rinse under cold water to stop cooking, and set aside.
• In a small bowl, whisk together 3 tablespoons fish sauce, 2 tablespoons light soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sriracha (or to taste), and 2 tablespoons creamy peanut butter (optional). Set the sauce aside.
• Heat a large skillet or wok over medium-high heat. Add 1 1/2 tablespoons olive oil and the 3 cloves finely minced garlic; sauté about 30 seconds until fragrant.
• Add the 8 oz chicken breast pieces (or extra firm tofu cubes) to the pan and cook, stirring occasionally, until the chicken is no longer pink and cooked through (or the tofu is lightly browned), about 4–6 minutes. Push the cooked protein to one side of the pan.
• Add the thinly sliced red bell pepper to the empty side of the pan and sauté 1–2 minutes until almost tender. Push the pepper toward the protein.
• Pour the 2 large beaten eggs into the empty space in the pan and scramble until just set. Stir the eggs together with the protein and bell pepper.
• Before adding peanuts, set aside a small amount of the 1/2 cup crushed peanuts for garnish. Add the remaining crushed peanuts to the pan along with the cooked noodles, the prepared sauce, and 1 cup bean sprouts. Toss everything together until the noodles are fully coated in sauce and heated through, about 1–2 minutes.
• Remove from heat. Garnish with the reserved crushed peanuts, the 3 chopped green onions, 1/2 cup chopped fresh cilantro, and lime wedges. Serve immediately.