Quick Chicken Pad Thai

• 8 ounces dried rice noodles, about 1/8 inch wide
• 34 cup warm water
• 14 cup fish sauce
• 2 limes, juice of
• 14 cup packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 rotisserie-cooked chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 4 garlic cloves, minced
• 14 cup bean sprouts
• 14 cup chopped fresh cilantro leaves

1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes.
2. Drain noodles.
3. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.
4. Heat oil in large nonstick skillet over high heat until just smoking.
5. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes.
6. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes.
7. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes.
8. Serve.

rice noodles, warm water, fish sauce, brown sugar, vegetable oil, rotisserie, garlic, bean sprouts, cilantro

Taken from www.food.com/recipe/quick-chicken-pad-thai-304275 (may not work)