Is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. This dish comes from testing hundreds of different variations from food carts all over the city. —carmen chu
Cook the noodles according to package directions and drain.
Whisk together the thai peanut sauce, less sodium soy sauce, lime juice, honey, sesame oil, fish sauce, siracha hot sauce; set aside.
Season diced chicken with salt and pepper. Heat 1 tablespoon coconut oil in hot wok or large skillet over high heat. Quickly add chicken, and stir-fry approximately 3 minutes; remove.
Season butterfly shrimps with salt and pepper. In the same pan, over high heat, add 1/2 tablespoon coconut oil and quickly add shrimps, stir-fry approximately 2 minutes; remove. In the same pan add 1/2 tablespoon coconut oil and cook eggs for 1 minute approximately, remove and chop.
Heat remaining oil in the same pan. Add garlic, snap peas, broccoli, and red peppers and red onions; stir-fry 1 to 2 minutes until vegetables are cooked ( they should have a crunch). Stir in noodles and cook, tossing to combine for 2 minutes. Add in cooked chicken, shrimp, cilantro and sauce mixture. Stir until sauce thickens. Remove from heat and add chopped egg and cilantro.