Chicken Pad Thai

Ingredients

• 1/2 pkg (14 oz/400 g) wide rice stick noodles
• 2/3 cup chicken stock
• 1/2 cup ketchup
• 1/4 cup fish sauce
• 2 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp grated lime rind
• 2 tbsp lime juice
• 1 tsp hot pepper sauce
• 4 tsp vegetable oil
• 2 eggs, lightly beaten
• 1 lb (454 gr) boneless skinless chicken breasts, sliced into thin pieces
• 4 carrots, thinly sliced
• 2 cloves of garlic, minced
• 1 tbsp minced gingerroot
• 1 cup bean sprouts
• 1 lb bok choy chopped into large pieces

Directions

1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
2. Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
3. In wok or large skillet, heat 2 teaspoons of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
4. Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
5. Add carrots, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
6. Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
7. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through.