Chicken Pad Thai

Recipe From: Amy Griffeth

Almost the same ingredients as my last pad thai attempt. This one uses pasta instead of rice noodles, so it is easy and the consistency was much better. Because Sam and Blake love noodles so much, I doubled Amy's recipe and used chicken instead of shrimp...no leftovers!

Ingredients:
16oz thin spagehetti or vermicelli

1-2 chicken breasts

3 eggs

4 green onions (thinly slice)

2 garlic cloves (minced)

bean sprouts

peanuts (crushed)

Sauce Ingredients:

1/2 cup chicken broth

1/3 cup ketchup

1/3 cup fish sauce

2 tbsp soy sauce

2 tbsp sugar

Thinly slice chicken, season and cook in the broiler on low...set aside. Scramble eggs until firm...set aside. Combine sauce ingredients...set aside. Heat oil to a skillet and add garlic, cook until fragrant. Add green onions and cook for a minute. Add chicken, then noodles, egg and sauce. Toss to mix and cook until hot. Toss in bean sprouts and mix. Serve with peanuts.