Family Friendly Chicken Pad Thai

In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.

Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.

In a large wok or skillet, heat oil over medium high heat. Cook chicken and onions together until browned. Move to one side of the pan. Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn’t enough sauce. Cook another 2 minutes to heat veggies through.

Serve with cilantro, peanuts, lime wedges, and green onion.