Simple Chicken Pad Thai

1 pkg dried flat rice noodles, soaked drained
2 eggs, beaten
4 tbsps vegetable oil, separated into 2's

Pad Thai Sauce
1/2 cup ketchup
1/2 cup water
2 tbsp tomato paste
2 tbsp apple cider vinegar
1 tbsp brown sugar
1-2 tsps fish sauce or tamari sauce
1 tbsp tamarind paste

Topping
1 cup bean sprouts
1/4 cup toasted crushed peanuts
1 lime, wedged

1 cup chicken breast, sliced boneless skinless
Chicken Marinate
2 tbsp cornstarch
1/2 tsp white pepper
1 tbsp tamari sauce
1/2 tbsp brown sugar
1 lime leaf, shredded

In a sauce pan cook all the sauce ingredients till it reaches a syrupy consistency. Set aside.

Preheat a wok on medium high heat. Add 2 tbsps oil and swirl around the wok to coat it. Place chicken into wok and noodles pan fry till cooked. Push the noodles aside and add beaten eggs and scramble. Now mix the noodles,  eggs and chicken together.

Add sauce to the noodle mixture. Continue to toss noodles to coat evenly. Serve hot. Top with crunchy peanuts, crisp bean sprouts and wedges of lime.

Enjoy