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1.Cook pasta according to package directions. Toss with 1
teaspoon olive oil.
2.Heat wok or large skillet over medium-high heat and add
remaining olive oil. Add chicken pieces and saute until just
browned and no longer pink (about 4 minutes). Remove from pan
and set aside.
3.In a small bowl, whisk fish sauce, peanut butter, sugar, chili
flakes, and 1 tablespoon water until smooth. Set aside.
4.Crack eggs into pan and scramble until firm. Add in chicken and
cook for another 2 minutes.
5.Add cooked pasta and peanut butter mixture to pan, tossing
with chicken and eggs. Add chopped cilantro. Garnish with
crushed peanuts, bean sprouts, or lime wedge if desired.
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