Family Friendly Chicken Pad Thai

• 4 Tablespoons Soy Sauce
• 3 Tablespoons Hoisin Sauce
• 4 Tablespoons Sugar
• 4 cloves Garlic, Grated Or Finely Minced
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Worcestershire Sauce
• 1 pinch Red Pepper Flakes
• 7 ounces, weight Rice Noodles
• 3 Tablespoons Canola Oil
• 1 pound Skinless, Boneless Chicken Breast, Cut Into Bite-sized Pieces
• 1 cup Sliced Yellow Onion
• 1 whole Eggs
• 3/4 cups Julienned Carrot
• 3/4 cups Bean Sprouts
• Cilantro, Peanuts, Lime Wedges And Green Onion For Garnish

1. In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together.
2. Microwave 30 seconds to 1 minute or until the sugar dissolves.
3. Set aside.
4. Bring a large pot of water to boil.
5. Cook rice noodles 5 minutes.
6. Drain and rinse with cold water.
7. Set aside.
8. In a large wok or skillet, heat oil over medium high heat.
9. Cook chicken and onions together until browned.
10. Move to one side of the pan.
11. Crack eggs into a small bowl and beat with a fork.
12. Pour into the empty side of the pan and stir to scramble.
13. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated.
14. You may add in 1/4-1/2 cup water if you think there isnt enough sauce.
15. Cook another 2 minutes to heat veggies through.
16. Serve with cilantro, peanuts, lime wedges, and green onion.

soy sauce, hoisin sauce, sugar, garlic, red wine vinegar, worcestershire sauce, red pepper, noodles, canola oil, chicken, onion, eggs, carrot, sprouts, cilantro

Taken from tastykitchen.com/recipes/main-courses/family-friendly-chicken-pad-thai/ (may not work)