Chicken Pad Thai

So I know this has nothing to do with Thanksgiving but I couldn't help myself.  I have been craving Asian food lately like it's going out of style.  Pad Thai was always so intimidating to me.  Like it would be so difficult or unattainable at home, but alas, I was surprisingly mistaken.  Like the broccoli beef, this was quite easy.  The most tedious part was chopping all of the veggies, but I personally find chopping vegetables therapeutic- weird I know...

Ingredients:
4 boneless, skinless chicken breasts
1 package flat medium width rice noodles

1 carrot
1/2 red pepper
1 bunch scallions
1 tbsp. minced ginger
4 garlic cloves, minced
1 bunch cilantro, roughly chopped
4 eggs beaten and cooked
1/2 cup bean sprouts
3 tbsp hoisin sauce
1/4 cup dark brown sugar
1/3 cup rice vinegar
2 tbsp soy sauce
1 1/2 tbsp. fish sauce
1 tsp. siracha (asian hot sauce with the rooster on the front)
1/2 cup unsalted roasted peanuts
canola or peanut oil for stir frying
4 lime wedges

Begin by thinly slicing the chicken breasts into slivers.  Season with a little salt and set aside.  Add 2 tbsp. of canola or peanut oil to a wok and turn the heat up to high.  Once the pan is hot, add the chicken and saute until the chicken is cooked through.  Transfer to a holding plate. In a separate pot, add some water and bring to a boil.  Peel the carrot and slice into thin matchstick pieces.  Slice the red pepper into thin strands and add to the wok with a little more oil and the carrot.  Saute on high heat for a few minutes, until the veggies still retain a bit of bite, but don't get soft.  Transfer to the holding plate.  The water should be boiling by now.  Drop in your rice noodles and cook them for about 4-5 minutes.  Making sure that they're al dente since you'll continue to cook them a bit in the wok later.  Transfer the noodles to a colander and rinse with cold water to prevent the noodles from sticking together.   Add a little more oil to the wok, and scramble the eggs.  Cook them until they're a soft scramble- you want them slightly on the wet side.  Put them on the holding plate once cooked. Slice the scallions on the bias and roughly chop your cilantro and set aside. Now it's time to  create the sauce for the pad Thai.  In a separate bowl, add the garlic, ginger, soy sauce, siracha, hoisin sauce, fish sauce, brown sugar and rice wine vinegar.  Combine well with a whisk and set aside. Add a little more oil to the pot and transfer the noodles to the wok.  Gently stirring around.  Dump all of the cooked ingredients on your holding plate and the eggs and begin gently tossing everything around.  Next add the sauce and continue to toss.  Add the scallions, cilantro and bean sprouts- reserving some cilantro and scallions for the garnish.  Once everything is combined well, transfer to a plate.  Garnish with the cilantro and scallions in the middle and top with the crushed roasted peanuts.  Serve with lime wedges.  Enjoy!