Chicken Pad Thai

We got a Wok for Christmas which I have been so excited to use! I love cooking and I don't think I have ever used a Wok or even owned one. The Wok was perfect for this recipe - Chicken Pad Thai. I also used a pad thai sauce that I purchased from Amazon (link to purchase below) and it's more like a sweet and sour sauce. If you don't like sweet and sour sauce, you probably won't like this recipe. I used the entire jar because the original recipe (which was found on the back of the Rice Noodle box) only used 4 oz of chicken and 4 oz of noodles which was not enough for my family of three. I changed the servings below. I also created an Instagram Reel of the Chicken Pad Thai which can be found HERE as well. If you make this, let me know what you think!

Ingredients:
14 oz Thai Kitchen Stir-Fry Rice Noodles
4 tbsp vegetable oil
3 eggs
16 oz boneless chicken breast, cut into thin strips/chunks
8 oz Pad Thai Sauce - If you want a Gluten Free Pad Thai Sauce, you can get one from Amazon HERE
Green onions, thinly sliced for garnish
1/4 cup bean sprouts

Directions:
Bring 4 cups of water to a boil in a large saucepan. Add rice noodles and cook 4-5 minutes. The noodles should be tender and soak up all the water. Rinse under cold water, drain and set aside. 

Heat 1.5 tbsp of oil in a large wok on medium-high heat. Add the eggs and scramble. Remove from skillet. 

Add remaining oil in skilled. Add chicken and stir fry until cooked through - about 4-5 minutes. 

Add rice noodles to wok. Add pad thai sauce and green onions. Stir fry 2-3 minutes. Stir in bean sprouts and eggs. Remove off heat and serve immediately. You can serve with peanuts, cilantro or lime wedges. You can also add shrimp if you would like.