CHICKEN PAD THAI

INGREDIENTS

• 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon garlic minced
• salt and pepper to taste
• 2 eggs
• 8 ounces rice noodles
• 1 cup bean sprouts
• 1/4 cup green onions cut into 1 inch pieces
• 1/4 cup cilantro leaves
• 1/4 cup roasted salted peanuts chopped
• 4 lime wedges

FOR THE SAUCE:

• 1 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 lime juiced
• 2 tablespoons ketchup
• 1 tablespoon water

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INSTRUCTIONS

1. In a medium bowl, whisk together sauce ingredients. Set aside. Prepare rice noodles according to package directions.
2. Heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds.
3. Move the chicken mixture to one side of the pan and add the eggs to the empty side of the pan. Stir the eggs until scrambled and cooked through, approximately 3 minutes.
4. Add the rice noodles and sauce to the pan, toss to coat evenly. Stir in the green onions and bean sprouts.
5. Sprinkle the peanuts and cilantro over the noodle mixture. Serve, garnished with lime wedges.

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