Pad Thai

Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup white sugar
• 1/4 cup oyster sauce
• 1 (12 ounce) package dried rice noodles
• cold water, as needed
• 1/2 cup peanut oil
• 4 eggs
• 4-6 cloves minced garlic
• 12 ounces chicken breast, cut into 1/2-inch strips
• 1/2 teaspoon Mrs Dashes Garlic and Herb
• 1 1/2 cups dry-roasted, unsalted peanuts
• 1 Tablespoon chili powder, or more to taste
• 1 Tablespoon Hot Chile oil
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges for garnish

Directions

1. Whisk together rice wine vinegar, sugar, and oyster sauce, in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. Add Hot Chile Oil. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear.
5. Pour rice wine vinegar sauce and season with Mrs Dashes Garlic and Herb seasoning into the noodle mixture. Saute for 2 minutes.
6. Stir peanuts and chili powder into noodle mixture; cover and cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder, if desired.
7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.