Chicken Pad Thai - cooking recipe

Ingredients

8 ounces Thai rice noodles (Thai Kitchen Brand- 1/2 box)
2 eggs
3 (6 -7 ounce) boneless chicken breasts
1/2 cup paad Thai sauce (\"Thai Kitchen\" Brand)
1/2 cup organic peanut sauce
2 tablespoons creamy peanut butter (Jiff)
6 scallions, diced
1/4 teaspoon garlic
1 lime (quartered)
1 cup bean sprouts
1 teaspoon red pepper flakes
2 -3 tablespoons sriracha sauce
1/2 cup chopped dry roasted peanuts
6 tablespoons diced scallions (to garnish)

Preparation

Either grill chicken on your Foreman grill and transfer it to a large saute pan, or saute the chicken, cut it into cubes and replace into pan --.
in a separate pan, scramble two eggs and set aside.
Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into saute pan. Simmer 5-10 minutes.
boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.