Chicken Pad Thai

Cook the noodles for 6 minutes rinse with cold water and place in a bowl. (check the brand directions we cooked the minimum...some have you soak them and not cook)

In a small bowl, whisk the fish sauce, light brown sugar, salt, lime juice and chilies.

In an omelet pan add 2 tablespoons of oil, and add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Break up into small penny size pieces.

In a large skillet, heat 4 tablespoons of the oil until shimmering

Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 2 minutes then add the dusted with corn starch chicken cook, stirring occasionally for 2 minutes to brown. (Add more oil if need)

Add everything together stir-fry until the noodles are evenly coated, 2 to 3 minutes.(if you cook cook to long you lose flavor as the sauce cooks off. as noted above you can mix up extra sauce if desired)

Garnish with additional lime wedges, cilantro and chopped peanuts and bean sprouts