2 servings (1/2 serving each)
Ingredients:
8 oz uncooked chicken breast, sliced
6 tbsp powdered peanut butter
2 tbsp canned tomato sauce
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh lime juice
1 tsp minced garlic
1 tsp sriracha chili sauce
2 eggs
2 oz red pepper, thinly sliced
2 oz carrot, thinly sliced
1 cup cooked noodles
Directions:
Cook your chicken, in a large skillet, over medium heat, until cooked through, about 6-8 minutes. Remove and set aside.
Whisk together the peanut powder, tomato sauce, fish sauce, soy sauce, vinegar, lime juice, garlic and sriracha. Set aside.
Crack eggs over a preheated pan (the same one you used to cook your chicken) and allow to fry for about a minute, then break up with a spoon. Add the red pepper and carrot. Cook for another minute.
Add the cooked chicken and sauce. Add cooked noodles and toss to coat them. Continue cooking until heated through.
Suggested Serving: Serve with sliced green onions, toasted sesame seeds and a squeeze of lime.
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