Follow these steps for perfect results
Soy Sauce
Hoisin Sauce
Sugar
Garlic
Grated or Finely Minced
Red Wine Vinegar
Worcestershire Sauce
Red Pepper Flakes
Rice Noodles
Canola Oil
Chicken Breast
Cut Into Bite-sized Pieces
Yellow Onion
Sliced
Eggs
Carrot
Julienned
Bean Sprouts
Cilantro
For Garnish
Peanuts
For Garnish
Lime Wedges
For Garnish
Green Onion
For Garnish
Combine soy sauce, hoisin sauce, sugar, garlic, vinegar, Worcestershire sauce, and red pepper flakes in a small bowl.
Microwave for 30-60 seconds, until sugar dissolves.
Set sauce aside.
Bring a large pot of water to a boil.
Cook rice noodles for 5 minutes.
Drain and rinse noodles with cold water.
Set noodles aside.
Heat canola oil in a wok or large skillet over medium-high heat.
Cook chicken and onions together until the chicken is browned.
Move the chicken and onions to one side of the pan.
Crack eggs into a small bowl and beat with a fork.
Pour the beaten eggs into the empty side of the pan and stir to scramble.
Toss in carrots, bean sprouts, cooked noodles, and sauce, coating all ingredients.
Add 1/4-1/2 cup of water if needed to thin the sauce.
Cook for another 2 minutes to heat the veggies through.
Serve with cilantro, peanuts, lime wedges, and green onion.
Expert advice for the best results
Adjust the amount of red pepper flakes to control the spice level.
Garnish generously for the best flavor and presentation.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Garnish with fresh herbs.
Serve hot and fresh.
Add a side of spring rolls.
Complements the flavors without overpowering.
Discover the story behind this recipe
National Dish of Thailand
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