Chicken Pad Thai

Ingredients

• 3 Cilantro Sprigs 1 Lime
• 2 g arlic Cloves 2 Green Onions 1 ounce Roasted Peanuts 2 Boneless Skinless Chicken

Instructions

1. 1

   Breasts 8 ounces Rice Noodles 2 ounces Matchstick Carrots � uid ounce Hot Chili Oil 4 uid ounces Sweet Chili Sauce .34 uid ounces Fish Sauce Olive oil Salt Pepper Stem and coarsely chop cilantro.

2. 2

   Quarter lime.

3. 3

   Mince garlic.

4. 4

   Trim and thinly slice white portions of green onions.

5. 5

   Slice reamaining green portions on an angle.

6. 6

   Coursely chop peanuts.

7. 7

   Rinse chicken breasts and pat dr y.

8. 8

   On a seperate cutting board, slice chicken into �" strips.

9. 9

   Add noodles to boiling water and cook 4 minutes, stirring often.

10. 10

    Drain noodles in colander and run cool water over them.

11. 11

    Transfer back to pot, toss with 1 tsp. olive oil to prevent sticking, and set aside.

12. 12

    Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.

13. 13

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.

14. 14

    Season sliced chicken with 1 teaspoon salt and 1 teaspoon pepper.

15. 15

    Add chicken to hot pan and cook 56 minutes, or until lightly browned and chicken reaches a minimum temperature of 165� degrees.

16. 16

    Transfer chicken to a plate and wipe pan clean.

17. 17

    Return pan to medium-high heat and add 1 teaspoon olive oil, garlic, white portions of green onions, and carrots.

18. 18

    Cook 2 minutes, or until vegetables just begin to soften.

19. 19

    Add noodles, chicken, chili oil, sweet chili sauce, and sh sauce to pan.

20. 20

    Stir and toss until all ingredients are combined and heated through, about 2 minutes.

21. 21

    Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.