Chicken Pad Thai - cooking recipe

Ingredients

SAUCE
2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lime rind
2 tablespoons lime juice
1 teaspoon hot pepper sauce
PAD THAI
14 ounces wide rice stick noodles (about 1/2 package)
4 teaspoons vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breast, sliced
4 carrots, thinly sliced
1 red bell pepper, sliced
2 garlic cloves, minced
1 tablespoon minced ginger
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts

Preparation

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.