Chicken Pad Thai

• 10 oz rice stick (Pad Thai) noodles
• 2 tbsp peanut oil
• 2 None eggs, lightly beaten
• 3 cloves garlic, crushed
• 1 None onion, thinly sliced
• 2 tsp chili garlic sauce
• 1 None boneless skinless chicken breast, sliced
• 1/4 cup lime juice
• 2 tbsp fish sauce
• 1 tbsp grated palm sugar or brown sugar
• 3 None green onions, diagonally sliced
• 1/3 cup chopped cilantro
• 1/3 cup unsalted peanuts, chopped
• None None Lime wedges, to serve

1. Prepare noodles according to package directions; drain. Rinse under cold water; drain again and set aside.
2. Meanwhile, heat 2 tsp of the oil in a wok on high heat. Add egg; swirl to coat sides. Cook for 30 seconds, until set. Slice.
3. Heat remaining oil in wok. Stir-fry garlic, onion and chili sauce for 1 min. Add chicken; cook for 4 mins, until cooked through.
4. Add noodles and combined lime juice, fish sauce and palm sugar. Cook until heated through. Remove from heat. Add egg, green onions and cilantro; toss well. Sprinkle with peanuts and serve with lime wedges.

rice, peanut oil, eggs, garlic, onion, garlic sauce, chicken, lime juice, fish sauce, sugar, green onions, cilantro, unsalted peanuts, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/27814 (may not work)