Pad Thai

4 oz        rice noodles
2 tbs       vegetable oil, divided
l              egg, lightly beaten
4 oz.       shrimp or boneless skinless chicken breasts, cut into thin strips
6 tbs       Pad Thai sauce
2             green onions, thinly sliced
1/2 cup  bean sprouts
1/4 cup  peanuts, coarsely chopped
lime wedges

1. Boil 4 cups water and remove from heat. Add rice noodles, let stand 8 to 10 minutes. Drain.

2. Scramble 1 egg in l tablespoon oil an set aside.

3. Add chicken or shrimp to l tablespoon oil in a large skillet, stir fry until cooked through.

4. Add drained rice noodles, Pad Thai sauce, green onions. Stir fry 3 to 4 minutes.

5. Add scrambled egg and bean sprouts. Stir.

6. Sprinkle with peanuts, cilantro and lime wedges. Serve.