Simple Chicken Pad Thai / by lana pribic

Recipe is from Martha Stewart, I just added chicken and bean sprouts:

8 ounces rice noodles
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice + wedges for serving
3 tablespoons soy sauce*
2 teaspoons vegetable oil
3 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
2 large eggs, beaten
1/4 cup roasted + salted peanuts
2 chicken breasts, in strips, if using

* I use a GF version, do so only if needed.

1. Prepare noodles according to package instructions.

2. In a small bowl, whisk together brown sugar, lime juice, and soy.

3. In a large non-stick pan, heat oil over medium heat. Add scallion whites and garlic, cook stirring constantly, until fragrant. Add eggs, scraping the skillet with a rubber spatula until eggs are almost set. Set the egg mixture into a plate. At the same time in another pan, grill chicken if you're using it.

4. Add the noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce (about 1 min). If you're using chicken, add chicken here also.

5. Add egg mixture and toss to coat, breaking eggs up gently.

6. Serve with scallion greens, lime wedge and peanuts. (+ optional: cilantro).

*In addition to the chicken and bean spouts, I added chilli pepper flakes, salt, and pepper for extra flavour.