Chicken Pad Thai

• 8  ounces  rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4  cup  salted peanuts, finely chopped
• 1/2  teaspoon  grated lime peel
• 3  tablespoons  fish sauce
• 2  tablespoons  fresh lime juice
• 2  tablespoons  packed brown sugar
• 4-1/2  teaspoons  rice vinegar
• 1  tablespoon  Asian chile sauce with garlic
• 3  tablespoons  cooking oil
• 1  pound  boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1  tablespoon  finely chopped garlic
• 1    egg, lightly beaten
• 1  cup  fresh bean sprouts
• 1/3  cup  sliced green onion
• 2  tablespoons  snipped fresh cilantro

Directions

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Found Here: http://www.bhg.com/recipe/chicken/chicken-pad-thai/