Ingredients:

- 8 oz rice noodles

- 2 tablespoons olive oil

- 1/2 lb chicken, cut into thin strips

- 2 cloves garlic, minced

- 1 red bell pepper, thinly sliced

- 1/2 cup shredded carrots

- 1/4 cup chopped green onions

- 1/4 cup chopped peanuts

- 2 eggs, lightly beaten

- 1/4 cup soy sauce

- 2 tablespoons brown sugar

- 1 tablespoon fish sauce

- 1 tablespoon rice vinegar

- 1/4 teaspoon red pepper flakes

- Salt and pepper, to taste

- Fresh cilantro, for garnish (optional)

Direction:

Instructions:

1. Cook the rice noodles according to package instructions. Once cooked, drain and set aside.

2. In a small bowl, mix together the soy sauce, brown sugar, fish sauce, rice vinegar, and red pepper flakes. Set aside.

3. Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Remove from pan and set aside.

4. In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1 minute, until fragrant.

5. Add the sliced bell pepper and shredded carrots to the pan and cook for 2-3 minutes until slightly softened.

6. Push the vegetables to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them with the vegetables.

7. Add the cooked chicken and rice noodles to the pan with the vegetables and eggs. Pour the sauce over everything and toss to combine.

8. Season with salt and pepper, to taste.

9. Serve the pad thai in bowls, topped with chopped green onions, chopped peanuts, and fresh cilantro, if desired. Enjoy!