Chicken Pad Thai

This was surprisingly wayyyy easier than I expected it to be.  I guess it helped that I had a lot of Thai ingredients at home already, but still, not bad for a first attempt at pad thai!

Ingredients

• 1 lb chicken, sliced
• 4 tbsp peanut dipping sauce (you can probably make this out of peanut butter, if you need to)
• 3 splashes soy sauce
• garlic chili, to taste (idk how much garlic and chili you like!!!!)
• 1 tsp hoison sauce
• lime/lemon juice, from 1/4 lemon or lime
• salt, to taste
• 2 tsp brown sugar
• crushed red pepper
• 1 tbsp rice vinegar
• kaffir lime leaves (optional, usually found in the Asian section of a grocery store)
• 2 eggs
• rice noodles (I made enough for 2 people, but you can extrapolate accordingly)
• sesame or peanut oil
• veggies (beans, mushrooms, cabbage, bean sprouts, etc.)

Procedure

1. Marinate chicken in 2 tbsp peanut dipping sauce, 2 splashes of soy sauce, 1 tbsp garlic chili, 1 tsp hoison sauce, juice from 1/4 lemon or lime, and salt. Refrigerate for 1 hour.
2. Mix 2 tsp brown sugar, 2 tbsp peanut dipping sauce, 1 splash soy sauce, garlic chili & crushed red pepper, to taste, 1 tbsp rice vinegar, 1 tsp kaffir lime leaves (can be replaced with 1/2 tsp lime juice)...whisk together and put aside
3. Whisk 2 eggs, put aside
4. Cook rice noodles, as per directions on box
5. Heat a wok/pan and once it's hot, put sesame/peanut oil in it
6. Scramble the eggs halfway, then add the cooked noodles, then add that sauce thing you made (in step #2)
7. Once it's allll mixed together, put it aside
8. Add more oil, if necessary, and cook the marinated chicken
9. Add whatever veggies you want (I added blanched beans and mushrooms--you can add cabbage or really anything you want)
10. Keep stirring until the chicken is cooked throughout...I added water and let it steam for a little bit
11. Add the noodles with eggs into the chicken and veggies and mix together for about a minute
12. You're done! Serve with a lime wedge and possible crushed peanuts on top, if you want :)