Chicken Pad Thai

• 10 oz. flat rice noodles
• 3 tbsp. fish sauce
• 3 tbsp. fresh lime juice
• 1 tbsp. Worcestershire sauce
• 2 tbsp. packed brown sugar
• 3 tbsp. peanut oil
• 3 large eggs
• 1 lb. boneless, skinless chicken breasts
• 4 clove garlic
• 3 shallots
• 2 tsp. ground ancho chile powder
• 1 1/2 c. fresh bean sprouts
• 1/4 c. unsalted roasted peanuts
• 13 c. chopped fresh cilantro
• 2 scallions
• 1 lime

1. Place noodles in a large bowl and cover with boiling water.
2. Let stand 10 minutes; drain.
3. Rinse with cold water and drain again.
4. In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.
5. Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat.
6. Add eggs and cook, stirring, until set, about 30 seconds.
7. Remove eggs to a plate.
8. Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan.
9. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through.
10. Add garlic and stir-fry a few seconds.
11. Add shallots and chile powder and stir-fry a few more seconds.
12. Add noodles and toss well with ingredients in wok.
13. Stir-fry 1 minute.
14. Add fish-sauce mixture to wok, tossing to combine with noodles.
15. Add 1 cup of the bean sprouts, half of the peanuts, and eggs.
16. Stir to combine, and transfer to a serving dish.
17. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions.
18. Toss immediately and serve with lime wedges.

rice noodles, fish sauce, lime juice, worcestershire sauce, brown sugar, peanut oil, eggs, chicken breasts, clove garlic, shallots, ground ancho chile powder, fresh bean sprouts, unsalted roasted peanuts, fresh cilantro, scallions, lime

Taken from www.delish.com/recipefinder/chicken-pad-thai-recipe-rbk0113 (may not work)