Easy Pad Thai

• 1 box pad thai rice noodles
• 2 tbsp. peanut or canola oil
• 8 oz. medium shrimp
• 1 red bell pepper
• 3 fresh jalapeno or serrano chiles
• 2 tsp. minced garlic
• 1 1/2 c. roasted shredded chicken
• 13 c. pad thai sauce
• 2 tsp. reduced-sodium soy sauce
• 2 large eggs
• 2 c. fresh bean sprouts
• 2 scallions
• 1/4 c. fresh cilantro leaves
• 1/4 c. dry-roasted peanuts
• Lime wedges

1. In a large bowl, cover noodles with boiling water.
2. Let stand 15 minutes until noodles are soft but firm; drain.
3. Rinse under cold water; drain again.
4. Return noodles to bowl and toss with 1 tablespoon of the oil to coat.
5. In a large nonstick wok or deep skillet, heat remaining oil on high until it's hot enough that a drop of water sizzles.
6. Add shrimp, bell pepper, chiles, and garlic; stir-fry for 2 minutes, until halfway cooked through.
7. Add chicken, noodles, pad thai sauce, and soy sauce; stir-fry, lifting mixture with a pasta fork or tongs, until noodles become tender and sauce is absorbed into noodles, about 4 minutes.
8. Push noodle mixture to one side of pan; pour in eggs and cook, without stirring, 1 minute.
9. Add 1 cup of the bean sprouts and scallions.
10. Continue to toss and stir-fry, combining eggs and noodle mixture until eggs are fully cooked.
11. Transfer to a bowl and top with remaining sprouts, cilantro, and peanuts.
12. Garnish with lime wedges.

rice noodles, peanut, shrimp, red bell pepper, fresh jalapeno, garlic, chicken, thai sauce, soy sauce, eggs, fresh bean sprouts, scallions, fresh cilantro, peanuts, wedges

Taken from www.delish.com/recipefinder/easy-pad-thai-recipe-rbk0311 (may not work)