Pad Thai

Pad Thai
adapted from The Lean Green Bean

1 package thin cut chicken breasts (or tenderloins), sliced into thin strips
2 cloves garlic, minced
cayenne pepper to taste
2 tbsp brown sugar
1/3 cup soy sauce
1/2 cup chicken broth
1/4 cup Thai sweet chili sauce
1/2 lemon, juiced
1/2 package rice sticks
2 eggs
1 red bell pepper, sliced into thin strips
2-3 green onions, sliced thin
snow peas to taste

In a wok or large saute pan, heat a little oil and add chicken and sprinkle with desired cayenne pepper.  Remove and set aside, remove pan from heat.  Soak rice sticks according to package directions.  Combine brown sugar, soy sauce, broth, chili sauce and lemon juice in a small sauce pan.  Bring to a boil, reduce heat and simmer for a few minutes.  Heat the wok again over medium-high heat.  Add garlic and vegetables.  Saute until crisp-tender.  Add the rice sticks and chicken, stir to combine.  Add half the sauce and reduce heat.  Push everything to one side of the pan.  Crack the eggs on the other side and scramble them.  Once cooked, mix everything together and serve.