Chicken Pad Thai

INGREDIENTS

• Pad Thai noodles

• 3 tbsp olive oil

• 2 cloves garlic

• 2 boneless skinless chicken breasts (cut into thin slices)

• 2 eggs

• 1 cup matchstick carrots

• 3/4 cup bean sprouts (optional)

• 1 green onion (chopped)

• lime wedges for garnish

• cilantro for garnish

For Sauce:

• 1/2 cup brown sugar

• 1/3 cup soy sauce

• 2 tbsp creamy peanut butter

• 1 tbsp fish sauce

• 1 tbsp rice vinegar

• 2 tbsp sweet chili sauce

• juice from 1/2 lime

INSTRUCTIONS

1. Bring a large pot of water (6 cups) to a boil*

2. In a wok on medium heat, add olive oil and garlic, saute for 1 min.

3. Add chicken and cook 5-6 mins or until chicken is fully cooked through

4. In a separate pan, add two eggs, scramble, and cook for 3 mins

5. Add cooked scrambled eggs, carrots, and bean sprouts to wok, turn heat to low.

6. *Once water is boiling from pot, add Pad Thai noodles and cook for about 6 mins or until soft. Strain, and run under cold water. Add noodles to wok.

7. In a mixing bowl, whisk together all sauce ingredients (brown sugar, soy sauce, peanut butter, fish sauce, rice vinegar, and sweet chili sauce)

8. Pour sauce mix into the wok and stir. Add in green onions.

9. Let cook for 3 mins

10. Plate and garnish with cilantro and lime wedge (and crushed peanuts if you'd like!)