Chicken & Ginger Pad Thai

Ingredients

8 oz. uncooked rice stick noodles

3 T peanut oil, divided

1/2 c water

1/4 c creamy peanut butter

1/4 c lower sodium soy sauce

1 T honey

1 T fresh lime juice ( 1 lime)

6 garlic cloves, minced, divided

2 large eggs, beaten

1 (8 oz) boneless, skinless chicken breast, cut into 1/2 in. pieces

1/2 tsp kosher salt

1 c fresh bean sprouts (4oz)

2 T grated fresh ginger

1/2 c thinly sliced scallions ( white and light green parts), divided

1/4 c loosely packed fresh cilantro leaves, divided

Directions

1. Prepare noodles according to package directions. Drain and rinse under cold water, drain again. Toss together noodles and 1 T of peanut oil in large bowl, set aside.
2. Stir together water, peanut butter, soy sauce, honey, lime juice and 4 tsp of garlic in medium saucepan until combined. Bring mixture to a boil over medium heat. Cook, stirring occasionally, until sauce thickens slightly, 3-4 minutes. Remove from heat, set aside.
3. Heat 1 T oil in a large nonstick skillet over medium heat. Pour eggs into skillet, cook, using a rubber spatula to gently stir occasionally, until eggs are scrambled and firm but not over cooked, 1-2 minutes. Transfer eggs to a plate. Do not wipe skillet clean.
4. Add remaining 1 T oil to skillet and heat over medium until oil begins to smoke lightly, 2-3 minutes. Add chicken, salt and remaining 2 tsp garlic, cook, stirring often, until chicken is fully cooked, 4-5 minutes. Remove from heat. Immediately stir in bean sprouts, ginger, peanut butter sauce, noodles and eggs, toss gently to combine. Fold in 1/4 c of scallions and 2 T cilantro. Sprinkle with revamping scallions and cilantro.

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