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1
Bring a large pot of water to a boil.
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2
Season chicken with salt and black pepper; set aside.
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3
Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
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4
Coat the inside of a large skillet or wok with olive oil and place over high heat.
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5
Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
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6
Remove chicken and set aside in a bowl.
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7
Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
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8
Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
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9
Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
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10
Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
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11
Drain the noodles.
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12
Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
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13
Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
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14
Sprinkle with green onions to serve..
