½ package of pad thai noodles

½ cup of pad thai sauce

½ bunch of cilantro, chopped

1 small can of bean sprouts

1 lime

three eggs

2 chicken breasts

two bunches of green onions, sliced

sunflower or vegetable oil

kosher salt

Season chicken breast with salt and pepper. Preheat oven to 350 degrees. Heat oven proof skillet on stove. Once hot, sear each breast two minute per side. Place in oven for about 5 minutes. Remove immediately from oven, slice thinly against the grain and set aside.
Place rice noodles in a large bowl. Bring a pot of water to boil. Once it boils, pour over rice noodles. Let sit for 7 minutes (or until tender) and then drain into a colander.
In pan on stove heat a couple tablespoons of oil. Sautee green onions until soft. Push onions to the side of the pan, toss in eggs and scramble. Once cooked combine with onions. Add in bean sprouts and toss. Add in chicken.
Add in rice noodles and combine with tongs. Pour sauce over top and toss noodle mixture and sauce.
Add in cilantro, toss and serve immediately with lime wedges.