Stir Fry? Pad Thai.
 
Ingredients
  • 10 ounces rice noodle
  • 1 pound chicken (We use left overs from a whole, roasted chicken. Chicken breast would be great too.)
  • 2 tablespoons vegetable oil
  • ¼ cup dark brown sugar (packed)
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 red bell pepper (sliced into thin strips and strips halved)
  • 1½ cups matchstick carrots (I sometimes just peel ribbons because it is easier)
  • 2 cloves garlic
  • 4 green onions (whites minced, greens sliced into 1-inch pieces)
  • 3 large eggs
  • ½ cup unsalted peanuts (roughly chopped)
  • ⅓ cup cilantro (chopped)
  • sesame seeds
Instructions
  1. Cook the rice noodles according to the package.
  2. Prepare the sauce in a mixing bowl bu whisking brown sugar, soy sauce, rice vinegar, lime juice and fish sauce together. Set aside.
  3. Cook chicken, if you are not using already cooked chicken. (Remember, we make this often from left over whole chicken.)
  4. Sauté vegetables until tender.
  5. Push veggies to the side of the pan and crack the eggs in the center. Scramble with with a fork and cook until just set.
  6. Add chicken, noodles and sauce to the pan and cook all together about two minutes.
  7. Garnish each dish with cilantro, peanuts, and sesame seeds.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/stir-fry-pad-thai/