Ingredients for 4 servings:
1. 1 (454 g) package rice noodles
2. 2 boneless skinless chicken breasts, cut into thin strips
3. 3 cloves garlic, chopped
4. 1 shallot, chopped
5. 2 -3 eggs
6. 1 tablespoon black pepper
7. 4 tablespoons vegetable oil, divided
8. 4 tablespoons brown sugar
9. 1 -2 tablespoon oyster sauce
10. 3 tablespoons fish sauce
11. 3 tablespoons white vinegar
12. 2 tablespoons soy sauce
13. 1 bunch green onion, cut into 1 inch pieces
14. 1 cup bean sprouts
15. 1/2 cup roasted peanuts, chopped
16. fresh cilantro
17. fresh lime juice
18. 1 jar paad Thai sauce

Directions:
1. Boil noodles until just soft (do not overcook).
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 Tbsp oil in wok on high heat.
4. Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.
11. Serve immediately, with Pad Thai sauce, as desired.