Chicken Pad Thai

• 8 ounces Thai rice noodles (Thai Kitchen Brand- 1/2 box)
• 2 eggs
• 3 (6 -7 ounce) boneless chicken breasts
• 1/2 cup paad Thai sauce ("Thai Kitchen" Brand)
• 1/2 cup organic peanut sauce
• 2 tablespoons creamy peanut butter (Jiff)
• 6 scallions, diced
• 1/4 teaspoon garlic
• 1 lime (quartered)
• 1 cup bean sprouts
• 1 teaspoon red pepper flakes
• 2 -3 tablespoons sriracha sauce
• 1/2 cup chopped dry roasted peanuts
• 6 tablespoons diced scallions (to garnish)

1. Either grill chicken on your Foreman grill and transfer it to a large saute pan, or saute the chicken, cut it into cubes and replace into pan --.
2. in a separate pan, scramble two eggs and set aside.
3. Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into saute pan. Simmer 5-10 minutes.
4. boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
5. Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
6. Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
7. Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.

rice noodles, eggs, chicken breasts, sauce, peanut sauce, peanut butter, scallions, garlic, lime, bean sprouts, red pepper, sriracha sauce, peanuts, scallions

Taken from www.food.com/recipe/chicken-pad-thai-249660 (may not work)