Chicken Pad Thai

16 ounces dried rice noodles
1 large chicken breast
6 tablespoons brown sugar
6 tablespoons fresh lime juice, plus wedges for serving
9 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (we use more like 4 squirts – it’s not pad thai without a serious kick for us!)
4 tablespoons olive oil
3 green onions, white and green parts, separated and thinly sliced
2 garlic cloves, minced
2 large eggs, light beaten
1/2 cup fresh cilantro
1/4 cup chopped peanuts (full disclosure, I never have peanuts in the house and leave this out almost every time I make it)

Cook noodles according to package instructions. Be sure you read the directions, because some require boiling in water while others just require a soak.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
Slice chicken into small, thin pieces. Cook in a large nonstick skillet with 2 tablespoons of olive oil.
Remove cooked chicken from skillet, heat 2 additional tablespoons of olive oil.
Add scallion whites and garlic and cook. Add eggs and cook. Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts.
Note: This has the sauce tripled from the original recipe because the rice noodles I use are twice the size of the original recipe. If you get an 8 oz package, I would use 2/3 of the sauce.

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