Chicken Pad Thai - cooking recipe

Ingredients

1 large boneless skinless chicken breast
1 1/2 tablespoons soy sauce
2/3 cup sweet chili sauce (Maesri)
1/4 cup packed brown sugar
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon creamy peanut butter
1 1/2 teaspoons grated peeled fresh ginger
8 ounces wide rice stick noodles (package)
2 large eggs
1 garlic clove, minced
1 cup fresh bean sprout
3/4 cup diagonally cut green onion
1/3 cup coarsely chopped dry roasted peanuts
4 tablespoons oil, divided

Preparation

Cut chicken into bite size pieces and place in a bowl. Add the 1 1/2 tablespoons of soy sauce and mix with chicken. Marinade in refrigerator 2 hours to overnight.
Combine the sweet chili sauce, brown sugar, water, soy sauce, peanut butter, and ginger. Mix well until combined. Set aside.
Boil noodles for about 5 minutes, drain and rinse with cold water, set aside.
Sautee chicken with 2 tablespoons of oil in a preheated wok on medium high heat. Set aside once cooked and browned.
Heat the last 2 tablespoons of oil in the wok and sautee garlic for about 10 seconds.
Add the eggs, and mix well to make scrambled eggs.
Add the sauce and noodles. Mix well.
Continue to cook until most of the moisture has cooked off, stirring often to prevent burning of the noodles.
Once the moisture has cooked off add the chicken and stir well.
Remove from heat and add the green onions, bean sprouts, and peanuts. Serve hot.