Easy Pad Thai Chicken
  1. Cook rice noodles according to package but 1-2 minutes less then recommended, then drain and rinse with cold water and set aside. You really don’t want to over cook the noodles they will get mushy.
  2. Mix together the Pad Thai sauce ingredients ~Tamarind, Fish Sauce, Sambal Oelek, Brown Sugar, Lime Juice, Crushed red pepper flakes, ginger and cornstarch~ In a small bowl and set aside.
  3. In a large deep skillet or wok heat olive oil, onion, and garlic for a minute or two until onion begin to soften.
  4. Add chopped chicken and sesame oil to skillet and cook a few minutes on each side and cook until golden brown. about 5-7 minutes.
  5. Add peppers, mushrooms, broccoli, and carrot to skillet. cook and toss in skillet for about 4-5 minutes.
  6. Push chicken & veggies to the sides of the skillet and crack eggs in to the center of the pan and scramble the eggs and let cook then mix eggs with the rest of the pan.
  7. Add the sauce mixture to the pan and stir and cook until the sauce thickens slightly.
  8. Add cooked noodles and stir until heated through. Do not over cook.
  9. Serve Immediately. Garnish with Lime wedge, roasted peanuts, crushed red pepper and/or Cilantro.