Chicken Pad Thai

• 10 ounces rice stick, Pad Thai noodles
• 2 tablespoons peanut oil
• 2 eggs lightly beaten
• 3 cloves garlic crushed
• 1 onion thinly sliced
• 2 teaspoons chili garlic sauce
• 1 boneless skinless chicken breast sliced
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar grated, or brown sugar
• 3 green onions diagonally sliced
• 1/3 cup chopped cilantro
• 1/3 cup peanuts unsalted, chopped
• 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, palm sugar, green onions, cilantro, peanuts, lime wedges

Taken from www.yummly.com/recipe/Chicken-Pad-Thai-1401907 (may not work)