First we're going to cook the rice noodles like pasta until it's al dente, meaning it should not be cooked all the way through but should still have a bite. For this, add your noodles to a pot of water. Place the pot on the stove and on a low heat let the noodles soften for about 10-12 minutes. Once done, drain the noodles.

When noodles are done, heat up a wok on the highest flame. Once wok is hot, add oil and let it heat up.

Next, crack in an egg directly in the wok and stir.

To the eggs, add the chicken strips and stir until no longer pink and cooked through about 5-6 minutes. Make sure the chicken is in small strips so it cooks fast.

Next, add in rice noodles and stir.

Add the remaining ingredients: vinegar, lemon juice, fish sauce, oyster sauce, salt and sugar and stir really well. *Just throw it all in. This is why I love this recipe!*

Sprinkle paprika to give the dish a little color.

Lastly add in the bean sprouts and stir for a minute or two because we want bean sprouts to still be a bit crunchy.

Garnish with crushed peanuts, finely chopped green onions (just the green part) and cilantro and serve!