Chicken Pad Thai‏

8 ounces dried, wide, flat rice noodles

2 tablespoons dark-brown sugar

3 tablespoons soy sauce

2 teaspoons vegetable oil

3 scallions, white and green parts separated and thinly sliced

1 garlic clove, minced

2 large eggs (optional), lightly beaten

1/2 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts

2 tablespoons fresh lime juice, plus wedges for serving
Bean sprouts

Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add sprouts. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with scallion greens, cilantro, and peanuts.

Any dried, flat rice noodles will work; find them in the Asian-foods section. Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled and deveined shrimp into the pan.

Prep Time 10 min

Total Time 25 min

Serves 4