Phad Thai with Chicken

1. FOR THE SAUCE Whisk all the ingredients together and set aside.

2. FOR THE REST Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable and limp but not fully tender, 20 to 25 minutes drain.

3. Add 1 Tbsp oil, shallot, garlic and pinch of salt to skillet over medium-high heat, stirring constantly until shallow is light golden born, about 1-2 minutes. Stir and egg and cook, stirring vigorously until scrambled, about 20 seconds.

4. Add drained rice noodles and toss to combine. Add sauce. Increase heat to medium-high and cook, tossing gentrly, until noodles are well-coated with sauce, about 1 minute. Add chicken, bean sprouts, peanuts, and half of scallions and continue to cook, tossing constantly until noodles are tender, about 2 minutes. (If not tender, add 2 Tbsp water to skillet and continue to cook until tender.)

5. Transfer noodles to serving platter, sprinkle with remaining scallions, cilantro, and extra peanuts.