makes 4 servings
8 oz wide rice noodles
1 small bunch green onions, chopped into thin slices, green and white parts separated
2 cloves garlic, minced
2 teaspoon sesame oil
2 1/2 tablespoons fresh lime juice (1 1/2 limes)
4 tablespoons tamari sauce
3 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 cup cilantro leaves, rinsed and patted dry
1/4 cup unsalted peanuts, chopped
1 1/2 cups pre-cooked organic chicken breast, shredded
1. Cook the rice noodles according to the manufacturer's instructions. (I boiled my rice noodles for 15 minutes. Other types may just require soaking in hot water for a certain amount of time.)
2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.
2. Add the vegetable oil to a skillet and heat to medium-high.
3. Add the chopped green onions (white parts only) and garlic cloves. Cook, stirring constantly, for 30 seconds.
4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.
5. Remove the egg mixture from the skillet and place on a plate.
6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.
7. Add the egg mixture to the noodles, Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts of the remaining green onions. Add in the pre-cooked shredded chicken.
8. Serve up the noodles on individual plates. Top each portion with cilantro leaves and chopped peanuts. Garnish with a lime wedge.