Instructions

• Prepare the rice noodles according to package directions so they are slightly al dente. Rinse under cold water, drain, toss with the 1 teaspoon toasted sesame oil, and set aside.
• In a medium bowl whisk together the sauce ingredients: 1/3 cup packed brown sugar, 3 tablespoons low sodium soy sauce, 3 tablespoons fish sauce, 3 tablespoons lime juice, 3 tablespoons rice vinegar, 3 tablespoons smooth peanut butter, 1–1 1/2 tablespoons chili paste, 3/4 teaspoon dried basil, 3/4 teaspoon ground coriander, 3/4 teaspoon ground ginger, and 1/4–1/2 teaspoon pepper. Whisk until smooth and set the sauce aside.
• Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat until hot. Add the chicken slices in a single layer, let cook undisturbed 1 minute, then stir-fry just until cooked through (no pink remains). Transfer the chicken to a plate and leave any oil in the pan (do not wipe the pan).
• With the pan still over medium-high heat, add the thinly sliced red bell pepper and 1/3 cup minced shallots; sauté about 1 minute.
• Add 1 1/2 cups matchstick carrots and 4 minced garlic cloves; sauté 1 additional minute.
• Reduce heat to medium. Push the vegetables to one side of the pan, pour in the beaten eggs (2 eggs) and scramble, stirring constantly, until just set. Combine the eggs with the vegetables.
• Increase heat to medium-high, pour the prepared sauce over the vegetables and eggs, add the drained noodles, and toss continuously until the noodles are evenly coated and heated through, about 1–2 minutes (noodles should finish al dente).
• Stir in the cooked chicken, 3 cups (6 oz.) bean sprouts, 2 chopped green onions, and 1/2 cup roughly chopped unsalted peanuts; toss and heat through about 1 minute.
• Taste and, if desired, add the optional 1 tablespoon lime juice for more tang or a bit more chili paste if you used the lower amount earlier. Toss to combine.
• Remove from heat, stir in or sprinkle 1/4 cup chopped cilantro leaves, and serve.