Family Friendly Chicken Pad Thai

Ingredients

• 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
• ¾ cups Julienned Carrot
• ¾ cups Bean Sprouts
• Cilantro, Peanuts, Lime Wedges And Green Onion For Garnish

Preparation Instructions

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.