Pad Thai

• 8 Ounce rice noodles
• 1 1/2 Tablespoon olive oil
• 3 garlic clove
• 8 Ounce chicken breast filet
• 2 egg
• 1 Cup bean sprout
• 1 red bell pepper
• 1/2 Cup unsalted peanuts
• 2 lemon
• 1/2 Cup cilantro
• 3 Tablespoon fish sauce
• 2 Tablespoon low sodium soy sauce
• 1/4 Cup brown sugar
• 2 Tablespoon rice vinegar
• 2 Tablespoon unsalted peanut butter
• 1 1/2 Ounce green onions

• Cook the rice noodles according to package directions, drain and rinse.
• Make the sauce: In a small bowl, whisk together the fish sauce, light soy sauce, brown sugar, rice vinegar, and creamy peanut butter. Set aside.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.