Prep time: 5 minutes
Cook Time: 10 minutes
Total time: 15 minutes
Yield: 2 servings
8 ounces dried wide rice noodles
3 tablespoons lime juice
2 tablespoons soy sauce
3 tablespoons The Heat Is On peanut butter*
1 tablespoon brown sugar
2 teaspoons fish sauce
1 garlic clove, pressed in a garlic press or finely grated
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups shredded cabbage
1 cup pulled rotisserie chicken
For garnish: chopped peanuts, cilantro, and mint
*You may also use Smooth Operator if you would like it non-spicy or a combination of The Heat is On and Smooth Operator if you would like it less spicy.
1. Place noodles in a shallow baking dish; cover with boiling water. Let stand until cool (about 10 minutes) and then drain. Meanwhile, stir together lime juice, soy sauce, peanut butter, sugar, fish sauce, garlic, and 2 tablespoons water in a small bowl.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs and cook, scrambling lightly, until just cooked through, 2 to 3 minutes. Transfer to a plate to set aside. Add remaining oil to pan, then coleslaw mix, drained noodles and sauce. Cook, tossing, until liquid is reduced and beginning to caramelize and noodles are tender, about 5 minutes. Add chicken, reserved egg, and desired garnishes and toss to combine.