Chicken Pad Thai **Optional -Buy bean sprouts (6 oz.)
Boil a pot of water. Cook rice noodles for 6-7 min. Set a timer! Taste to make sure tender. Remove and rinse with cold water. In a large skillet on medium high heat add 1 T. of oil and cook chicken for 4-5 minutes per side. Remove. Let sit 5 minutes and dice. Add a little more oil and sauté veggies. You can add 1-2 T. of water and put a lid on and steam for just a few minutes if you need to soften them a little. Beat 2 eggs, make space in the middle of the skillet and pour them into the middle. Let them sit a minute then slightly scramble until cooked. Add the sauce, about ¾ of the noodles, the chicken, bean sprouts, green onions, cilantro. Toss to combine. Serve with a sprinkle of peanuts and a squeeze of lime juice.