Pad Thai

Pre-soak 8 oz of rice noodles.  The noodles are called "rice sticks" at my Asian market. To pre-soak put noodles in a large bowl and cover with room temperature water.  They need to stay there for about 30-45 minutes.  They should be opaque and bendy.  If you bite into them they should be a bit harder than al dente. Drain and rinse when they're ready.

In a wok put:
2-4 T Oil
4 T chopped carrot
4 T coarsely chopped onion
4 T coarsely chopped tomato
4 tsp minced garlic
1 chicken breast

Stir it around until the chicken is cooked through.  Move the ingredients to the side of the wok and add 3-4 beaten eggs.  When they're nearly cooked add up to 3/4 cup of water and all the pre-soaked noodles.  Mix well.

Add:
4 T soy sauce
3-4 tsp sugar
1-2 T chopped green onion
1-2 T bean sprouts (optional)
1/2 T crushed roasted peanuts

Add to taste:
2-4 tsp chili flakes (if you like it spicy...I don't actually add any)
Juice from 1/2-1 lime