- 2lbs chicken breast (about 3 large breasts)
- 8oz rice noodles
- 4 tbsp avocado oil (divided)
- 1/2 yellow onion, diced small
- 2 cloves garlic, minced
- 2 large carrots, sliced into sticks
- 2 medium red bell peppers, sliced into thin slices
- 1/2 tsp salt
- 3 eggs
- 1/2 cup natural peanut butter
- 1 tsp sesame oil
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 2 small limes, juiced
- 3 tbsp honey
- 1/4 cup coconut aminos or soy sauce
- 1/4 tsp dried ginger
- 1 tsp sriracha *optional but recommended*
- lime, peanuts, sriracha, cilantro, green onion
- Prepare all of your vegetables by chopping. Dice your chicken into small cubes, if your breasts are very large, slice them in half or pound them until thinner, then cut into cubes.
- Meanwhile, cook rice noodles according to package.
- Heat a large skillet or dutch oven with 2 tbsp avocado oil. Once hot, add chicken and cook for 5-6 minutes or until cooked and no longer pink. Stir frequently. If using a meat thermometer, temperature should read 165F.
- Remove chicken to a bowl. Add 2 tbsp avocado oil to same pan.
- Add in onion, garlic, carrots, peppers and salt. Cook until softened, about 7-9 minutes.
- While veggies are cooking, make the peanut sauce by whisking together all of the ingredients. If your sauce is not thin enough to pour, add a few tbsp water.
- Once softened, make an empty circle in the middle of the veggies by pushing them aside and crack three eggs in the middle. Scramble the eggs up so the yolk and white are mixed. Let cook, slowly scrambling.
- Once eggs have cooked, mix together with rest of veggies. Then add in the chicken, cooked noodles, and the peanut sauce.
- Turn heat to low and stir all ingredients until well combined. Tongs are helpful to toss everything here.
- After about 5 minutes, turn off heat and serve.
- Top with cilantro, peanuts, lime, sriracha, green onion.