Curry Pad Thai

• 1 pound boneless skinless chicken thighs
• 1 teaspoon sesame oil
• 2 teaspoons vegetable oil
• 2 cloves garlic minced
• 1 cup onion chopped
• 1/2 pound rice noodles
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 3 tablespoons fish sauce
• 1 teaspoon rice vinegar
• 1 teaspoon pepper flakes red crushed
• 1 teaspoon tumeric
• 2 tablespoons curry powder
• 2 eggs beaten
• 2 cups bean sprouts

1. Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and vegetable oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
2. Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
3. Add carrots and peppers to the skillet.
4. Stir in the fish sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
5. Serve

chicken, sesame oil, vegetable oil, garlic, onion, rice noodles, red bell pepper, yellow bell pepper, fish sauce, rice vinegar, pepper, tumeric, curry powder, eggs, bean sprouts

Taken from www.yummly.com/recipe/Curry-Pad-Thai-1588762 (may not work)