Chicken Pad Thai

• SAUCE
• 2/3 cup chicken stock
• 1/2 cup ketchup
• 1/4 cup fish sauce
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated lime rind
• 2 tablespoons lime juice
• 1 teaspoon hot pepper sauce
• PAD THAI
• 14 ounces wide rice stick noodles (about 1/2 package)
• 4 teaspoons vegetable oil
• 2 eggs, lightly beaten
• 1 lb boneless skinless chicken breast, sliced
• 4 carrots, thinly sliced
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped unsalted peanuts

1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
2. Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
3. In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
4. Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
5. Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
6. Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
7. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

chicken stock, ketchup, fish sauce, sugar, cornstarch, lime rind, lime juice, hot pepper, noodles, vegetable oil, eggs, chicken, carrots, red bell pepper, garlic, ginger, bean sprouts, green onions, peanuts

Taken from www.food.com/recipe/chicken-pad-thai-422249 (may not work)