Pad Thai

• 2/3 cup chili sauce (such as Heinz)
• 1/4 cup packed brown sugar
• 2 tbsp water
• 2 tbsp fish sauce
• 1 1/2 tsp grated peeled fresh ginger
• 1 tsp chopped seeded serrano chile
• 1/2 lb uncooked wide rice stick noodles
• 4 tsp vegetable oil, divided
• 12 oz chicken or tofu
• 2 large egg whites
• 1 large egg
• 3 garlic cloves, minced
• 2 cups fresh bean sprouts
• 3/4 cup diagonally cut green onions
• 1/2 cup minced fresh cilantro, divided
• 1/3 cup coarsely chopped dry-roased peanuts
• 6 lime wedges

1. 1. Combine first 6 ingredients; set aside.
2. 2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water.
3. 3. Heat 2 tsp oil in a large non-stick skillet over medium heat. Cook chicken or tofu and remove from pan.
4. 4. Combine egg whites and egg, stirring well with whisk.
5. 5. Heat 2 tsp oil in pan over medium high heat. Add garlic, and saute 10 seconds. Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles, cook 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
6. 6. Sprinkle 1/4 cup cilantro and peanuts over noodle mixture. Serve with lime wedges.

chili sauce, brown sugar, water, fish sauce, ginger, seeded serrano chile, noodles, vegetable oil, chicken, egg whites, egg, garlic, fresh bean sprouts, green onions, fresh cilantro, peanuts, lime wedges

Taken from www.epicurious.com/recipes/member/views/pad-thai-1255869 (may not work)