Easy Chicken Pad Thai

Directions

1. Bring a large 4 qt (3.8L) pot of water to boil and cook noodles according to package. Drain and rinse with water. Toss with a teaspoon of oil to prevent sticking.
2. Prepare the sauce by whisking all the ingredients in a shallow saucepan on medium heat. Once simmering and bubbles are visible reduce heat to low and keep warm, stirring occasionally.
3. Season chicken with salt and pepper. Heat 1 tbsp of oil in a large non-stick skillet over medium-high heat, add the chicken and sauté for 2 minutes per side until browned and internal temperature of 74°C (165°F) is reached, remove from skillet, set aside and cover.
4. Add 1 tbsp of oil to skillet; add chili, garlic and ginger, sauté for 30 seconds. Add in red peppers, sauté for 2 minutes. Push veggies to the side of the pan and add the eggs and scramble until fully cooked. Squeeze in the juice of 1 lime. Add noodles to skillet; slowly pour in sauce a little at a time, until noodles are saturated.
5. Garnish with fresh cilantro, peanuts and a wedge of lime.