Instructions

• 1

  Cook the rice noodles according to packaged directions. Drain.

• 2

  To make the sauce. In a bowl, combine the soy sauce, honey, fish sauce, black pepper, and chili flakes.

• 3

  In a large skillet, add the oil and sliced bell pepper over medium heat. Cook for about 1-2 minutes until the bell pepper is soft. Push the bell pepper to one side of the skillet and add the chicken. Cook until the chicken is browned all over, about 5 minutes. Add the garlic, and thai style coconut sauce. Stir to combine.

• 4

  Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.

• 5

  Add the bean sprouts, cilantro, and green onions, and toss again.

• 6

  Serve warm noodles topped with more green onions, peanuts, and cilantro.