Chicken Pad Thai

Ingredients:
Combin for Sauce:
1/2 cup brown sugar
1/2 cup soy sauce
4 TBSP rice wine vinegar
2 TBSP lime juice (1 juicy lime)
2 TBSP oyster sauce
3 dashes of sesame oil
2 TBSP hoisin sauce
1 tsp sambal oelek

Other ingredients:
1 pound of chicken thighs, cut into cubes
1 cubanelle pepper, sliced into strips
1 green pepper, sliced into strips
1/2 bag of Trader Joe's frozen asian vegetable mix
3 cloves of garlic, minced
5 green onions, sliced and white and green parts separated
4 eggs, whisked together
2 packages of Pad Thai noodles (10 oz each)
2 TBSP canola oil
Cilantro for garnish
Peanuts for garnish
Sesame seeds for garnish

Directions:
1. Boil your noodles according to package directions. Drain and Rinse. Set aside.
2. Prep your sauce and chop all other ingredients.
3. Add Canola oil to and heat up a large wok or skillet.  Season the chicken thighs with salt and pepper and add to pan.  Cook, tossing every 2 minutes for a total of about 8 minutes. Remove from pan with slotted spoon and reserve.
4. To the pan, add peppers and vegetables and salt and pepper. Cook, tossing occasionally for 5 minutes.
5. Add garlic, white parts of green onions. Cook for 1-2 minutes.
6. Make a well in the center and add eggs.  Move them around to create a scramble. As they start coming together, start tossing with other ingredients in the pan. 
7. Add noodles, sauce, chicken, and green parts of green onion and toss together to heat through.
8. Serve a mound of Pad Thai and top with cilantro, peanuts, and sesame seeds.

Yum!  Enjoy with a light-bodied white wine such as unoaked Chardonnay, Sauvignon blanc or Viognier.