Easy Pad Thai

Directions

1. Prepare noodles according to package directions. Rinse in cold water and set aside.
2. In a medium bowl, whisk together ketchup, peanut butter, lime juice, soy sauce, fish sauce, garlic and corn starch until smooth. Gradually whisk in broth until combined. Set aside.
3. In a large non-stick skillet, heat 1 tsp (5 mL) oil over medium. Scramble eggs, remove from pan and keep warm. 
4. Add remaining oil, sauté chicken for 4-6 minutes or until no pink remains. Add sauce and bring to simmer; cook 1-2 minutes, stirring frequently, or until thickened. Stir through bean sprouts and scrambled eggs.
5. Just before mixing, rinse rice noodles in warm water so they don’t stick together. Toss noodles with sauce mixture. Serve immediately, garnished with cilantro, chopped peanuts and lime wedges.