Ingredients
kosher salt
10 oz 1/4-inch-wide flat rice noodles
1 red bell pepper (thinly sliced)
1/2 lb small shrimp
1/2 lb chicken boneless chicken breasts(diced into 1/4 inch pieces)
1 lime (juiced)
1/4 cup light brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon Sambal olek or garlic chili paste
2 eggs (whisked)
2 green onions (thinly sliced)
1/2 cup roasted peanuts (crushed )
Instructions
- In a large pot of salted boiling water, cook noodles until al dente. Drain.
- In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and Sambal. Set aside.
- In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender about 2 minutes. Stir in chicken and shrimp and cook for about 5-7 minutes.
- Push the chicken, shrimp, and vegetables to one side of the pan and pour in the egg. Scramble until just set and then mix with the shrimp chicken mixture.
- Add the cooked noodles and toss until combined.
- Pour in the lime juice mixture and toss until the noodles are coated. Garnish with green onions and peanuts.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
