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1/2 ripe, Fresh California Avocado seeded, peeled and mashed

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3 Tbsp. fresh lime juice

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1 Tbsp. fish sauce or use gluten free reduced-sodium soy sauce

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4 oz. Asian brown rice stir fry noodles

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2 tsp. high heat oil like peanut, canola, or avocado oil

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1 lb. chicken thighs boneless, skinless, cut into 1/2-inch wide strips

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4 scallions white and green parts divided, sliced

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2 cloves garlic minced

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1 1/2 cups spiralized or shredded carrots (buy ready-made to save time)

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1/8 tsp. salt or to taste

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2 large eggs

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1 ripe, Fresh California Avocado seeded, peeled and diced

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1/3 cup roasted unsalted peanuts or cashews crushed*

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1 lime cut into four wedges

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.