Step 1

Cook the rice noodles according to package directions, drain and rinse.

Step 2

In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.

Step 3

In a large saucepan over medium high heat, add 1 1/2 tablespoons olive oil. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.

Step 4

Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.

Step 5

Garnish with green onions, chopped peanuts, cilantro and lime wedges.