Pad Thai Chicken

This is one of my other favorite indulgences is Thai and Asian foods. So I had to share this on here and I hope you enjoy this as much as I did. Its very light also. Enjoy this and as always tweak to your liking. I will also be posting some of my favorite sushi recipes this is also fun for me to make whenever I can. Hope you love this recipe as much as me.

What you Need:
9 ounces pad Thai rice noodles
3/4lbs boneless skinless chicken breasts (cut into small cubes)
1 1/2 tbsp soy sauce ( you can use Low sodium also)
4 garlic cloves (minced)
1 fresh green chili pepper diced
1 tbsp of ginger (grated)
4 green onions sliced
1 egg
2-3 cups beans sprouts
1/3 cup dry roasted peanuts (roughly chopped)(dont use if your allergic,Obviously)
1 fresh lime (sliced into wedges)
2 tbsp vegetable oil
Pad Thai Sauce—
1/3 cup chicken stock
3 tbsp rice vinegar (dont use white vinegar its not the same)
1 tbsp lime juice
4 tbsp brown sugar
2 tbsp fish sauce (this stuff really smells, I wouldn't put my nose to it, but its very flavorful)
1 tbsp soy sauce (can use low sodium)
1/8 tsp white pepper

Place the prepared chicken into a medium bowl and toss with 1 1/2 tbsp of soy sauce. Set aside. In a small bowl combine chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, soy sauce, and white pepper. Set aside.
Bring a large pot of water to a boil. Add the rice noodles and turn off the heat. Allow the noodles to soak for about 6 minutes or until soft enough to bend easily but still firm and undercooked. Drain and rinse the noodles briefly with cold water.
Heat a wok or large frying pan over medium-high heat make sure its hot try the dancing water method to be sure sprinkle a little to make sure it pops being careful not to burn yourself. Add the vegetable oil and swirl around. Add the garlic, chili pepper, ginger, and half of the green onion. Stir-fry for 1 minute. Add the chicken and stir-fry for 3-4 minutes or until fully cooked.
Push the ingredients to the side in the wok and crack an egg into the center of the pan. Stir quickly to scramble the egg and then combine it with the other ingredients. Add the prepare noodles and 3-4 tablespoons of the pad Thai sauce. Using two utensils lift and turn the noodles to stir-fry and combine with the other ingredients. Using this method, continue cooking while adding more sauce every minute or two, until all of the sauce has been added and the noodles are cooked through and a little bit sticky (about 8-10 minutes). Fold in the bean sprouts. Remove from heat. Garnish with lime wedges, remaining green onion, cilantro, and peanuts(again dont use this if you allergic)

Enjoy.