Chicken Pad Thai

This is my latest attempt of "take out at home". I love Thai food! And this dish really hit the spot. I substituted a yellow pepper for bean sprouts. I'm not a huge fan of them to begin with, but had fully tended on using them until they looked all slimy in the bag. yuck!

• 2 large boneless skinless chicken breasts, chopped into bite-sized pieces
• 1/3 cup of green onions, sliced
• 1 yellow pepper, diced into small pieces
• 2 eggs, scrambled in a bowl
• 1 package of brown rice noodles, cooked and drained
  1/2 cup of ketchup
• 4 tbsp of fish sauce
• 2 tbsp of sugar
• 2 tbsp of peanut butter
• 1 tbsp of crushed red chili flakes
• chopped peanuts

1.  In a bowl or large measuring cup whisk together ketchup, fish sauce, sugar, peanut butter, and red chili flakes. Set aside.

2. Season the chicken with salt and pepper, and cook in a large wok over medium heat until cooked through. Add in the green onions and yellow pepper, saute for minutes then transfer for a bowl.

3.  Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon. Add the chicken, onion and pepper mix back into the wok along with the sauce and mix together. Add the noodles and toss to coat in the sauce. Garnish with peanuts