Chicken Pad Thai
Ingredients:
8 oz rice noodles
2 chicken breasts, thinly sliced
2 eggs
1 cup bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 cup peanuts, chopped
2 tbsp vegetable oil
1/4 cup soy sauce
3 tbsp fish sauce
3 tbsp brown sugar
1 tbsp rice vinegar
1/2 tsp red pepper flakes
Lime wedges (for serving)
Fresh cilantro (for garnish)
Directions:
Soak the rice noodles in hot water according to package instructions until soft. Drain and set aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Add chicken and cook until no longer pink. Push chicken to the side.
Crack eggs into the pan and scramble until cooked. Mix with the chicken.
Add bell pepper, bean sprouts, and green onions. Stir-fry for a few minutes until vegetables are slightly tender.
In a small bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, and red pepper flakes. Pour over the chicken and vegetables.
Add the soaked noodles and toss everything until well combined and heated through.
Serve hot, garnished with chopped peanuts, fresh cilantro, and lime wedges.