Pad Thai

Ingredients

14 ounce flat rice noodles
6 Tablespoons oil
6 cloves garlic, minced
1.5lb uncooked chicken, cut into small pieces
4 eggs
2 cups fresh bean sprouts

2 red bell peppers, thinly sliced
6 green onions, chopped

2 cups shredded cabbage
1 cup dry roasted peanuts
4 limes

1 cup Fresh cilantro, chopped

SAUCE:

6 Tablespoons fish sauce
2 Tablespoon low-sodium soy sauce
7 Tablespoons light brown sugar
4 Tablespoons rice vinegar
2 Tablespoon Sriracha hot sauce, or more, to taste
6 Tablespoons creamy peanut butter

Instructions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Make sauce by combining sauce ingredients in a bowl. Set aside.
3. Stir Fry:: Heat a few tablespoons of oil in a wok or large saucepan over medium-high heat. Add the chopped chicken, garlic and bell pepper. Cook chicken until just cooked through, about 3-4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts, cabbage, and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
7. Store leftovers in the fridge and enjoy within 2-3 days.