Boil noodles. Combine fish (or soy or hoisen) sauce, chili sauce, peanut butter and set aside.
Heat oil in a wok or pan and stir-fry garlic, chilies, chicken over high heat until cooked. Add beaten eggs and stir-fry until scrambled and just set.
Drain noodles and add to pan. Lower heat. Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat. Adjust seasoning/sauce if necessary.
Mix in most of the spring onions, bean sprouts, coriander, and peanuts. Reserve some for garnish.
Squeeze lime juice over noodles and serve.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 172 (58%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 16.4mg||5 %|
|Sodium 1489.8mg||51 %|
|Potassium 557.7mg||15 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 13g|
|Protein 16.3g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 295
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