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The easiest, most unbelievably delicious Chicken Pad Thai is full of authentic flavor and better than takeout. And it’ll be ready in 20 minutes.

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INGREDIENTS
Pad Thai
10 oz Thai rice noodles
1 lb boneless skinless chicken breasts
2 tbsp vegetable oil
2 cloves garlic
1/4 cup brown sugar
3 large eggs
2 tbsp rice vinegar
4 tbsp fish sauce
3 Green Onions chopped (divided)
2 carrots sliced into thin strips
1 red bell pepper sliced into thin strips
1 1/2 cups bean sprouts
Toppings
1/4 cup peanuts crushed
1 lime
1/3 cup cilantro chopped
red pepper flakes optional
1 lemon
1/3 cup cilantro chopped

INSTRUCTIONS
Prepare rice noodles according to the instructions on the package. Set aside.
Heat oil in a large non-stick skillet over medium heat. Add chicken and saute until slightly brown.
Add bell pepper and carrots and saute for 2 more minutes. Then add noodles, brown sugar, rice vinegar and fish sauce.
Add garlic, green onions and bean sprouts and saute 1 more minute. (Optional: Add red flakes)
Push the chicken mixture the edge of the pan and add eggs into the center. Cook and scramble until eggs have cooked through.
Add in bean sprouts, and toss everything together and cook for 2-3 minutes.
Remove from heat. Squeeze squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy!