Chicken Pad Thai

For those of you who don't know, we went to Thailand for our Honeymoon. One of our favorite parts of the trip was eating local, authentic food. It was so flavorful (and inexpensive) and we couldn't get enough. Upon coming home, I did my best to re-create one of our favorite dishes and although it isn't exactly the same as the streets of Thailand, it's a pretty close second.

Ingredients:

• 10oz Thai rice noodles
• 1lb boneless, skinless chicken breast, diced
• 2 tbsp vegetable oil
• 1/4c packed dark brown sugar
• 1/4c soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 red bell pepper, sliced into strips
• 1 1/2c matchstick carrots
• 2 cloves garlic, chopped
• 4 green onions, sliced
• 2c bean sprouts
• 3 large eggs
• 1/2c unsalted peanuts, roughly chopped
• 1/3c cilantro, chopped (optional)
• red pepper flakes (optional

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Instructions:

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce. Set aside.
• While noodles are cooking, heat oil in a large wok or deep skillet over medium high heat. Once hot, add chicken and saute until cooked through.
• Transfer chicken to a plate, but leave oil in the pan. Add bell pepper and carrots and saute 1-2 minutes. Then add garlic, green onion, and bean sprouts. Saute 1 minute longer. 
• Push veggies to the edge of the pan and crack eggs in the center of the pan. Cook and scramble until eggs have cooke through.
• Add chicken back to the pan and stir to incorporate. 
• Add noodles and sauce and stir everything together for 1-2 minutes longer.