Chicken Pad Thai

2 tbsp Crisco Pure Vegetable Oil
20 ounces Chicken Breast (cooked), no skin, roasted
16 oz A Taste of Thai Rice Noodles
.25 cup, packed (7.8 oz.) Brown Sugar
12 tbsp Kikkoman Soy Sauce
2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1 lime yields Lime Juice
1 tbsp Fish Sauce
74 gram(s) bell pepper, red, sweet, raw
1.5 cup, chopped Carrots, raw
2 clove Garlic
4 medium (4-1/8" long) Scallions, raw
15 oz La Choy Bean Sprouts
3 large Egg, fresh, whole, raw
4 oz Peanuts, dry-roasted
6 tbsp Cilantro, raw

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user KELSEYMF.