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Ingredients
  • 4 ounces dried rice stick noodles (⅛ to ⅓ inch wide)
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons distilled white vinegar
  • 3 tablespoons vegetable oil
  • ¼ pound chicken thighs, cut into bite-size slices (or extra-firm or pressed tofu or large peeled shrimp)
  • 1 egg
  • 1 cup bean sprouts
  • 2 green onions, cut thinly on an angle into 2-inch-long slices
  • 2 tablespoons crushed roasted peanuts
  • 1 teaspoon roasted chile powder
  • 1 lime wedge
Steps
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