3 Cilantro Sprigs
2 Garlic Cloves
2 Green Onions
1/4 cup Roasted Peanuts
2 boneless, skinless Chicken Breasts
8 oz Rice Noodles
1 tbsp Hot Chili Sauce
1/2 cup Sweet Chili Sauce
2 tsp Fish Sauce
Olive Oil, Salt, Pepper
Stem and coarsely chop cilantro. Quarter lime. Mince garlic. Trim and thinly slice white portions of green onions. Slice remaining green portions at an angle. Peel carrots and cut into 2 inches pieces, then slice into thin matchstick sized slices. Coarsely chop peanuts. Rinse chicken breasts and pat dry. Slice chicken into 1/4" strips.
Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them to stop cooking process. Transfer back to pot and toss with 1 tsp olive oil to prevent sticking. Set noodles aside.
Heat 1 tsp olive oil in medium non stick pan over medium high heat. Season sliced chicken with salt and pepper then add chicken to hot pan. Cook 5-6 minutes, until lightly browned and chicken reaches internal temperature of 165 degrees. Transfer chicken to a plate and wipe pan clean.
Return pan to medium high heat and add 1 tsp olive oil, garlic, white portion of green onions, and carrots. Cook 2 minutes, or until vegetables just begin to soften.
Add noodles, chicken, chili oil (add to taste, it is spicy!), sweet chili sauce, and fish sauce to pan. Stir and toss to combine all ingredients then cook until heated through, about two minutes.
Place in shallow bowl to serve then garnish with peanuts, green portions of green onions, cilantro and lime quarters.