8 oz dried linguine-style rice noodles
1/4 c salted peanuts, finely chopped
1/2 tsp finely shredded lime peel
1/4 c fish sauce
2 Tbsp brown sugar
2 Tbsp lime juice
2 Tbsp rice vinegar
1 Tbsp water
1Tbsp Asian chili sauce with garlic
3 Tbsp vegetable oil
1 lb skinless, boneless chicken breast halves (patted dry and cut into bite-size strips)
6 garlic cloves, minced
1 egg, lightly beaten
1 c. fresh bean sprouts, rinsed and drained
1/3 c. sliced green onions (3)
2 Tbsp snipped fresh cilantro
Place noodles in a large bowl. Add enough boiling water to cover; let noodles stand for 10-15 min or until softened but still slightly chewy (al dente), stirring occasionally. Drain well in a colander and set in a sink.
Meanwhile, for peanut topping, in a small bowl combine peanuts and lime peel and set aside. In another small bowl, whisk together fish sauce, brown sugar, lime juice, rice vinegar, the water, and the chili sauce until smooth. Set aside.
In a 12-inch nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add chicken and garlic to the skillet and cook and stir about 6 min or until chicken is tender and no pink remains. Transfer chicken to a bowl.
Add the egg to the skillet and spread the egg in an even layer; cook without stirring 30 sec. Using a wide spatula, carefully turn the egg over and cook for another 30-60 sec until just set (I can never do this and it ends up scrambled). If successful, transfer the egg to a plate and cut into bite-sized strips.
In the same skillet, heat the remaining oil over medium-high heat for 30 sec. Add sprouts and stir fry for 2 min. Add chicken and drained noodles. Stir in fishh sauce mixture and cook for 1-2 min more or until heated through. Transfer chicken mixture to a serving plate. Top with egg strips and peanut topping.
Sprinkle with green onions and cilantro. Garnish with lime wedges.