Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
31
High
Nutrition per serving
Calories605.7 kcal (30%)
Total Fat31.2 g (45%)
Carbs56.9 g (22%)
Sugars13.6 g (15%)
Protein25.4 g (51%)
Sodium1153.7 mg (58%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

8 ozRice noodles

5 Tbspcanola oil

1 lbschicken breast
thinly sliced

2red bell pepper
thin strips

1.3 cupcarrots
shredded

3.5garlic cloves
minced

2egg
beaten

3green onion
chopped

½ cupunsalted peanuts chopped

2 Tbspcilantro leaves

3 Tbspbrown sugar
packed

2 Tbsplow sodium soy sauce

2 Tbspfish sauce

2 Tbsplime juice

2 Tbsprice vinegar

2 Tbspsmooth peanut butter

2 TbspSriracha
or any Chili paste

1 tspginger
shredded

1 tsppepper
Instructions
Step 1
Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. And set aside for later
Step 2
Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside (brown sugar, soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, chilli sauce/paste, ginger, pepper)
Step 3
Heat 2 tablespoons of canola oil in a large nonstick skillet/wok with high heat. When hot, add chicken and mix until cooked through. Move to a plate while you cook the vegetables.
Step 4
Heat 2 tablespoon canola oil over in the same skillet and heat over high heat. Add bell peppers and sauté 1 minute then add carrots and garlic and sauté a few additional minutes. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly until scrambled.
Step 5
Add sauce and noodles and increase heat to medium. Toss until evenly combined and continue to stir and cook for 1-2 minutes, not letting the noodles overcook. Stir in chicken, green onions and peanuts, and heat through.
Step 6
Taste and add one additional seasoning as you see fit . You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.
Notes
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