Chicken Pad Thai

Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 - 10 minutes or until tender. Drain the noodles and set aside (but, defer to package instructions - if you over or under cook rice noodles, it can be a mess. Also, do make sure the water is really boiling because they tend to stick).

Once drained, toss with a drizzle of oil to keep noodles separate. Leave in the sink until ready to sauté them.

Place eggs in a small pot and cover with water. Bring to a boil then turn off the heat immediately. Cover and time for 14 minutes. When done, run under cool water until you can handle them and peel.

Mince the garlic and set aside.

Slice the green onion, separating the green and white parts. Set aside.

Zest the lime - leave juice for later.

Grate the carrot on a box grater or thinly slice.

Set out the mung bean sprouts.

In a small bowl, combine the soy sauce, fish sauce, sugar, ketchup, juice of the lime, and red pepper flakes if using.

Whisk well and set aside.

Slice the chicken thighs into thin strips, across the grain. Season with a pinch of salt.

In a large skillet, heat ½ of the canola oil over high heat. Add the chicken and sear for 2 - 4 minutes or until the first side is golden brown and not stuck to the pan. Flip and repeat on the other side for 2 minutes.

Next, turn down to medium-high and add the garlic and white part of the green onion. Cook for 1 minute, then add the noodles to the pan. Pour in all the sauce and move everything around the pan until the sauce simmers. Turn off the heat once everything is coated.

Sprinkle the green part of the green onion, cilantro, and chopped peanuts over the noodles. Toss lightly to combine.

Divide among bowls. Top each with an egg and the carrots. Serve warm.