Enjoy this healthier spin on a take out staple.

Ingredients

• ¼-½ cup Pad Thai Sauce 10 ounces thin rice noodles
• 3 tablespoons oil, divided
• 2 pounds boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces (or substitute shrimp!)
• 1 cup bean sprouts
• 1 Bag of frozen or fresh stir fry veggies of choice (Onions peppers,carrots, water cashews)
• 4 cloves garlic, minced
• 3 eggs or 6 oz egg whites whisked
• 3 green onions, sliced into 1-inch pieces
• toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges

Instructions

Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss with one tablespoon oil briefly, to prevent the noodles from sticking.Cook the chicken (or see other protein options*). Heat one tablespoon oil in a large saute pan or wok over high heat.  Add chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through.  Add the remaining one tablespoon oil to the sauté pan, along with the bean sprouts, veggies and garlic.  Saute for 2 minutes, stirring occasionally. Push the veggies to one side of the pan, and add the eggs on the other side.  Cook the eggs until scrambled, stirring often. Then add everything back in — the cooked noodles, chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from the heat. Then serve the Pad Thai while it’s nice and hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice.