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Cook the rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, rice vinegar, and sesame oil. Set the sauce aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and chopped shallot and stir-fry until fragrant, about 1 minute.

Add the cooked noodles and the stir-fried chicken back to the wok. Pour the prepared sauce over the noodles and chicken. Toss everything together to coat evenly.

Add the bean sprouts to the wok and toss for another 1-2 minutes, just until they begin to soften but still retain some crispness.

Divide the noodles among serving bowls. Garnish generously with chopped scallions, roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.


Cook the rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, rice vinegar, and sesame oil. Set the sauce aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and chopped shallot and stir-fry until fragrant, about 1 minute.

Add the cooked noodles and the stir-fried chicken back to the wok. Pour the prepared sauce over the noodles and chicken. Toss everything together to coat evenly.

Add the bean sprouts to the wok and toss for another 1-2 minutes, just until they begin to soften but still retain some crispness.

Divide the noodles among serving bowls. Garnish generously with chopped scallions, roasted peanuts, and fresh cilantro. Serve immediately with lime wedges on the side.
