Ingredients
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1/2 (16 oz) pkg straight-cut rice noodles
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2 limes
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3 tbsp fish sauce
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2 tbsp honey
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1 lb boneless skinless chicken thighs
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1/4 cup unsalted peanuts
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4 large eggs
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3 tbsp canola oil
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1/2 red onion
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1 (16 oz) pkg zucchini noodles
Steps
1
Prepare the rice noodles according to package directions. Meanwhile, juice the limes. In a small bowl, whisk juice with fish sauce and honey. Slice the chicken into ½-inch pieces. Coarsely chop the peanuts. Set aside.
2
Beat the eggs in a bowl with salt and pepper. In a wok or heavy bottom skillet, heat 1 tbsp oil on medium-high. Scramble the eggs, stirring constantly. Transfer eggs to a bowl.
3
Thinly slice the onion. In the wok or skillet, heat the remaining 2 tbsp oil on high. Cook chicken and onion 6–7 min., until chicken is cooked through, stirring occasionally.
4
Stir in the zucchini noodles and cook 30 sec. Using tongs, add the rice noodles and fish sauce mixture. Cook 2 min., until most of the sauce is absorbed, stirring constantly. Stir in reserved scrambled eggs. Divide among 4 plates and garnish with peanuts.
5
Prepare rice noodles according to directions. Drain and toss with 1–2 tbsp oil.
6
Juice limes. In small container, stir together lime juice, fish sauce, and honey.
7
Slice the chicken and onion. Chop the peanuts.
8
Whisk eggs. In wok, scramble eggs in 1 tbsp oil. Reserve. In same wok, cook chicken and onions in 2 tbsp oil on high 6 min. Stir in zucchini noodles, rice noodles, and fish sauce mixture. Cook 3 min., until warm, stirring constantly. Add reserved eggs and garnish with peanuts.
