Chicken Pad Thai

300 grams Rice Noodles
16 oz Tyson boneless, skinless chicken breast
2 tbsp Crisco Pure Vegetable Oil
.25 cup, packed Brown Sugar
4 tbsp light soy sauce (by LYNNYA1)
2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1 tbsp Fish Sauce
.5 lime yields Lime Juice
1 serving Red Bell Pepper (one medium pepper)
2 clove Garlic
4 serving Green Onion (fresh-1 stalk)
3 large Egg, fresh, whole, raw

Add bean sprouts if you like:)

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 walk or large and deep nonstick skillet over medium high heat. Once hot add chicken and sauté until cooked through, about 4 to 6 minutes.

Transfer to a plate, leaving oil in pan. Add Bill pepper and sauté 1 to 2 minutes then add garlic, green onions and sauté one 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 for an additional 1 to 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user KGIEBLER.