Ingredients:

• Boneless chicken (1 pound, sliced thin)
• Red pepper (1)
• Green bell pepper (1)
• Scallions (3 – sliced for garnish)
• Fresh Garlic (4 cloves)
• Peanuts (1/4 cup crushed)
• Lime (2)
• Rice noodles (1/2 pound)
• Eggs (2 – scrambled)
• Green beans
• Fresh Ginger (1 Tbsp)
• Salt (1 tsp)
• Pepper (1 tsp)
• White pepper (1 tsp)

Recipe

• Cook the rice noodles, and once finished, rinse in cold water and set aside as to not overcook them.
• Cut chicken into thin sliced lengthwise and season with salt, white pepper, black pepper.
• Grab a small bowl and combine soy sauce, brown sugar, fish sauce, honey and sriracha and lime juice
• Grab your largest skillet or wok, pour 2 Tbsp of olive oil and once hot, add sliced chicken and cook through for about 3-4 minutes.
• Add onions, ginger and garlic and cook for a minute on low medium, stirring constantly so it doesn’t burn.
• Add green beans, julienned green and red bell peppers and continue to stir.
• Make some space in the pan and scramble two eggs seasoned with salt and pepper.
• Drain and add the rice noodles to the wok/frying pan, stir around for a minute, turn the heat to medium then pour in the sauce.
• Cook for around 2-3 minutes and let all the flavors mingle
• Plate, then garnish with crushed peanuts, lime wedges and scallions