Easy Pad Thai

I love, love, LOVE Thai food but ordering it, as often as I'd like to eat it, can be expensive. This Pad Thai recipe is an easy way to enjoy it at home!
The Grocery List

• 6 oz. (175 g) wide rice stick noodles
• 1/2 cup reduced sodium chicken broth
• 1/4 cup sugar
• 1/4 cup fish sauce (substitute reduced sodium soy sauce if you don't have fish sauce)
• 3 Tbsp. lime juice
• 2 Tbsp. ketchup
• 1 Tsp Asian chili paste or hot pepper sauce
• 2 chicken breasts, chopped
  
• 1 Tbsp and 1 Tsp extra virgin olive oil
  
• 1 egg, beaten
• 3 garlic cloves, minced
• 8 oz. (250 g) large raw shrimp, peeled and deveined
• 1 red pepper, diced
• 2 cups bean sprouts
• 1/2 cup coarsely chopped cilantro
• 6 green onions, thinly sliced
• 1/4 cup peanuts, chopped

Cooking It Up:
In a large bowl, soak noodles in warm water until soft (about 15 minutes), drain and set aside.

In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and Asian chili paste or hot pepper sauce; set aside.

Cut chicken into bite sized chunks.

In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to small bowl or plate.

Wipe wok, add 1 tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and chicken. When chicken and shrimp are almost cooked add the red pepper, continue to stir fry until chicken and shrimp are cooked through.

Stir in noodles for 1 or 2 minutes or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through.

Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.

Per serving: Guesstimate	-
calories	331
protein	20 g
total fat	11 g
sat. fat	2 g
carbs	39 g
fibre	4 g
cholesterol	117 mg
sodium	915 mg

**Chicks note: You can reduce the chicken to 1 breast and add 6 oz of Tofu. Just add the tofu to the pan at the same time you add the red pepper!**