Servings: 4

8 oz uncooked rice stick noodles 8 oz uncooked rice stick noodles
3 TBS peanut oil 3 TBS peanut oil
1/2 C water (or add some veggie broth to water). ½ C water (or add some veggie broth to water).
1/4 C creamy peanut butter ¼ C creamy peanut butter
1/4 C low sodium soy sauce ¼ C low sodium soy sauce
1 TBS honey 1 TBS honey
1 TBS fresh squeezed lime juice (1 lime is usually enough). 1 TBS fresh squeezed lime juice (1 lime is usually enough).
6 garlic cloves, minced 6 garlic cloves, minced
2 large eggs beaten (I leave off---hubby no likey egg). 2 large eggs beaten (I leave off---hubby no likey egg).
1 - 8 oz chicken breast, skinless and boneless, cut into 1/2 inch pieces (or, thighs or, chicken tenders). 1 - 8 oz chicken breast, skinless and boneless, cut into ½ inch pieces (or, thighs or, chicken tenders).
1/2 tsp Kosher salt ½ tsp Kosher salt
1 C Fresh Bean Sprouts (4 oz). 1 C Fresh Bean Sprouts (4 oz).
1 TBS fresh grated ginger 1 TBS fresh grated ginger
1/2 C thinly sliced scallions (white and green parts). ½ C thinly sliced scallions (white and green parts).
1/4 C loosely packed fresh cilantro leaves ¼ C loosely packed fresh cilantro leaves

Prepare noodles according to package directions and drain then rinse under cold running water; drain again.
Toss noodles in large bowl with 1 TBS peanut oil; set aside.
Stir together water and/or broth, peanut butter, soy sauce, honey, lime juice and 4 tsp of the garlic in medium saucepan until combined.
Bring mixture to a boil over medium heat. Cook, stirring occasionally, until sauce thickens slightly, 3 to 4 mins. Remove from heat; set aside.
Heat 1 TBS peanut oil in large nonstick skillet over medium heat. Pour eggs into skillet; cook, using rubber spatula to gently stir occasionally, until eggs are scrambled and firm, but not overcooked, 1 to 2 mins. Transfer eggs to a plate. DO NOT WIPE SKILLET CLEAN.
Add remaining 1 TBS peanut oil to skillet, and heat over medium heat till oil begins to smoke lightly, 2 to 3 mins. Add chicken, salt and remaining 2 tsp garlic; cook, stirring often, until chicken fully cooked, 4 to 5 mins. Remove from heat. Immediately stir in bean sprouts, ginger, peanut butter sauce, noodles and eggs; toss gently to combine.
Fold in ¼ C of the scallions and 2 TBS of the cilantro. Sprinkle with remaining scallions and cilantro.