Drain noodles and rinse thoroughly. Place noodles in flat skillet, heat on medium-high until noodles are almost dry.
Mix fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha, Peanut Butter. Set aside in a bowl.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the chicken, garlic and bell pepper. Cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and 1/4 cup peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Cook 5 minutes.
Serve into four bowls. Top with green onions, remaining peanuts, cilantro and lime wedges. Serve immediately!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (570g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 349 (64%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 116.8mg||36 %|
|Sodium 1528mg||53 %|
|Potassium 771.5mg||20 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 17.4g|
|Protein 32.2g||46 %|
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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: 549
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