Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 208 (31%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 6g|
|Cholesterol 306.4mg||94 %|
|Sodium 552mg||19 %|
|Potassium 1638.4mg||43 %|
|Total Carbohydrate 78g||23 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 70.9g|
|Protein 43.1g||62 %|
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Calories per serving: 678
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