Chicken Pad Thai with Rice Noodles

1. This is a high heat cooking method. Be sure to have all items ready to use as leaving the dish unattended may burn the food. Please read all the instructions before starting. Wash then cut the lime into 4 wedges. Wash, dry, and chop the cilantro. (The stems are tender and can be used.) Wash then cut the broccoli into 1-inch pieces.

2. Fill the medium pot with 4 cups of water, then bring to a boil on high heat. Stir in the rice noodles and boil for 2 minutes. Strain in the colander and then rinse with cold water. Set aside until Step 5.

3. Place the large sauté pan or wok over high heat and add 1 tablespoon of cooking oil. Preheat for 2 minutes. Remove the diced chicken from the package and pat dry. Gently place the chicken into the hot pan. Season with a dash of salt and pepper. Sauté for 4-5 minutes.

4. Now add in the broccoli and carrots. Cook for 2 minutes, then move the chicken and vegetable blend to one half of the pan. Add 2 teaspoons of oil to the empty side of the pan and pour in the pasteurized egg (#1). Stir the egg with a spoon until scrambled then mix in with the chicken and vegetables.

5. Now add the cooked rice noodles to the pan along with the Pad Thai sauce. Rinse the container out with 1 tablespoon of hot water and add that as well along with the juice of 2 lime wedges. Stir well then cook for 1-2 minutes more, or until the sauce is hot. Turn off all heating elements.

6. Divide the noodle mix between 2 bowls. Garnish with chopped cilantro, toasted peanuts, and a wedge of lime.

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.