Chicken Pad Thai

Ingredients

• 8 oz vermicelli 
• 4 tablespoons canola oil 
• 3 cloves garlic finely chopped
• 0.3 cup spring onion sliced
• 1 lb chicken breast boneless skinless cut into bite-size pieces
• 2 tablespoons soya sauce 
• 2  eggs beaten
• 1 cup bean sprouts fresh
• 1  juice of lime 
• 3 tablespoons rice vinegar 
• 3 tablespoons fish sauce 
• 0.3 cup sugar 
• 1 serving pepper red crushed to taste
• 0.3 cup peanuts chopped
• 0.3 cup cilantro leaves fresh chopped

Equipment

• bowl
• frying pan
• wok

Directions

1. In large bowl, soak noodles in boiling water about 10 minutes or until soft.
2. Drain; set aside.
3. Meanwhile, in small bowl, mix sauce ingredients; set aside.
4. In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat.
5. Add garlic and onions; stir-fry 2 minutes.
6. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center.
7. Remove chicken to plate; cover to keep warm.
8. In wok, heat remaining 2 tablespoons oil over medium-high heat.
9. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm.
10. Add softened noodles, sauce and chicken. Cook 2 minutes.
11. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
12. Spoon into large serving bowl or individual bowls.
13. Sprinkle with peanuts and cilantro.