Calories: 545 Proteins: 39 Carbs: 41 Fats: 26
10 oz rice noodles, uncooked
1/4 cup BBF Refined Avocado Oil
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1 pound boneless, skinless chicken breasts
4 eggs
2 tbsp BBF Organic Coconut Vinegar
1/4 cup fish sauce
1/3 cup BBF Organic Sugar
1/3 cup coconut milk
1/2 cup PBfit
1 tsp crushed red pepper
3 green onions
2 tbsp crushed peanuts
1/4 cup basil, chopped
1. Place rice noodles in boiling water and cook for 3 minutes, or until soft. Rinse thoroughly and set aside. 2. In a small sauté pan, add all sauce ingredients and cook until sugar is dissolved. 3. Heat 2 tbsp oil in a wok or large heavy skillet. Saute chicken until browned. Remove and set aside. 4. Heat the rest of the oil in wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken, and cook for 3 minutes. Gently stir in noodles and sauce. Adjust seasonings. 5. Top with green onions, crushed peanuts and basil.
