Ingredients
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½ (16 oz) pkg straight cut rice noodles
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1 lime
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4 tbsp ketchup
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4 tbsp fish sauce
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½ lb chicken tenders
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¼ cup salted peanuts
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4 large eggs
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3 tbsp canola oil
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½ red onion
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1 cup zucchini noodles
Steps
1
Prepare the rice noodles according to package directions. Meanwhile juice the lime and whisk with ketchup and fish sauce. Slice the chicken into ½-inch pieces. Coarsely chop the peanuts and parsley. Set aside.
2
Beat the eggs in a bowl with salt (in moderation) and pepper. Heat ½ tbsp oil in a wok or heavy bottom skillet and cook the eggs. Set scrambled eggs aside in a bowl.
3
Thinly slice the onion half. Heat the remaining oil in the wok and stir-fry the chicken and onions on high heat, 6 min. or until chicken is cooked through.
4
Add the rice noodles, zucchini noodles, sauce, and egg mixture. Stir-fry for an additional 2 min. Divide the noodles among 4 plates and serve with peanuts and parsley.
Tips
Garnish with curly parsley.
