Chicken Pad Thai

1. 1

   Cut chicken into bite size pieces and place in a bowl. Add the 1 1/2 tablespoons of soy sauce and mix with chicken. Marinade in refrigerator 2 hours to overnight.

2. 2

   Combine the sweet chili sauce, brown sugar, water, soy sauce, peanut butter, and ginger. Mix well until combined. Set aside.

3. 3

   Boil noodles for about 5 minutes, drain and rinse with cold water, set aside.

4. 4

   Sautee chicken with 2 tablespoons of oil in a preheated wok on medium high heat. Set aside once cooked and browned.

5. 5

   Heat the last 2 tablespoons of oil in the wok and sautee garlic for about 10 seconds.

6. 6

   Add the eggs, and mix well to make scrambled eggs.

7. 7

   Add the sauce and noodles. Mix well.

8. 8

   Continue to cook until most of the moisture has cooked off, stirring often to prevent burning of the noodles.

9. 9

   Once the moisture has cooked off add the chicken and stir well.

10. 10

    Remove from heat and add the green onions, bean sprouts, and peanuts. Serve hot.

* Per serving · 4 servings · Values may vary.