Quick & Easy Chicken Pad Thai

• 8 oz Flat rice noodles
• 1 Large Boneless chicken breast
• 2 Eggs
• 1/4 Cup Sliced green onions
• 1 1/2 Cups Coconut Thai BLENDABELLA
• 1/4 Cup Cilantro, roughly chopped
• 1/4 Cup Chopped peanuts
• 1/4 Cup Hoisin sauce
• 1/2 tsp Sesame oil
• 2 tbsp Fish sauce (found in the Asian section at most grocery stores)
• 1/2 tbsp Sugar
• 1 tsp Minced garlic
• 1 tsp Peanut butter
• 1 Lime, juiced
• 1/2 tsp Crushed red pepper flakes
• 1 1/2 tsp Soy sauce

Instructions

1. Cook rice noodles to al dente according to package instructions.
2. Pound chicken to ½ inch thickness and cut into bite-sized pieces.
3. In a small bowl, whisk together last 9 ingredients on the list for the sauce. Set aside.
4. Heat a large wok or skillet over medium heat. Once hot, add chicken and cook until cooked through, approximately 6 to 8 minutes. Remove chicken from pan and set aside.
5. In the same pan, add eggs and allow to fry for about 1 minute. Break them up with a spoon and scramble.
6. Once cooked through, add onions and Coconut Thai BLENDABELLA. Add chicken and sauce. Stir to combine.
7. Add noodles and toss to coat the noodles well. Stir in peanuts and cilantro.
8. Serve immediately.