Ingredients:

  • 8 oz Dried Rice Vermicelli or Pad Thai Noodles
  • 1 lb Boneless, skinless chicken breast or thighs, sliced thinly
  • 1 Tbsp Soy Sauce (for marinade)
  • 1 tsp Cornstarch
  • 3 Tbsp Low Sodium Soy Sauce (for sauce)
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Brown Sugar (packed)
  • 1 tsp Sesame Oil (Toasted)
  • 1 tsp Sriracha or Chili Garlic Sauce (optional)
  • 3 Tbsp Vegetable or Canola Oil
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated or minced
  • 1 medium Yellow Onion, thinly sliced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Carrot, julienned
  • 2 cups Napa Cabbage or Bok Choy, roughly chopped
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, chopped (garnish)
  • 2 Tbsp Roasted Peanuts, roughly chopped (garnish, optional)

Instructions:

  1. Bring a large pot of water to a rolling boil. Cook rice noodles according to package directions (usually 3-5 minutes). Drain immediately and rinse well under cold water to stop cooking and remove surface starch. Set aside to drain completely.
  2. Marinate the thinly sliced chicken by tossing it with 1 Tbsp Soy Sauce and the Cornstarch. Set aside while preparing other ingredients.
  3. Mix the Stir-Fry Sauce: In a small bowl, whisk together 3 Tbsp Soy Sauce, Oyster Sauce, Rice Vinegar, Brown Sugar, Sesame Oil, and Sriracha (if using). Set aside.
  4. Heat 1 Tbsp of high-heat oil in a large wok over high heat until it shimmers. Add the marinated chicken in a single layer (work in batches if necessary). Cook quickly until browned and mostly cooked through, about 2-3 minutes. Remove chicken and set aside, leaving any remaining oil in the wok.
  5. Reduce heat slightly to medium-high. Add the remaining 2 Tbsp of oil. Add the minced garlic and ginger. Stir-fry rapidly for 30 seconds until fragrant—do not let the garlic burn!
  6. Add the onions, bell pepper, and carrots. Stir-fry vigorously for 2-3 minutes until they begin to soften but still have a good bite. Add the cabbage/bok choy and cook for 1 more minute.
  7. Return the cooked chicken to the wok. Add the drained noodles. Pour the pre-mixed sauce evenly over everything. Toss and stir constantly using tongs or a spatula for 1-2 minutes until the sauce thickens slightly, coats everything evenly, and the noodles are hot through.
  8. Turn off the heat. Stir in the fresh lime juice. Serve immediately topped with fresh cilantro and chopped peanuts, if desired.