8ouncesflat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
1largeboneless skinless chicken breastpounded to ½ inch thickness and chopped into bite-sized pieces
salt & pepperto taste
2eggs
1cupfresh bean sprouts
⅓cupsliced green onions
¼cupsliced white onions
⅓cupcilantroroughly chopped
optional: peanuts
Sauce
¼cupketchup
2tablespoonsfish sauce (found in the Asian section at most grocery stores)
Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
Whisk together all sauce ingredients and set aside.
Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.
Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.
Stir in green onions and cilantro. Garnish with peanuts if desired.
Notes
Make it spicy: Add 1-2 teaspoons sriracha sauce or a pinch of crushed red pepper flakes to give it a kick! Alternate protein: Easily swap out the chicken for shrimp, steak, or tofu!