Pad Thai

Steps

1. Boil water and add the 8 ounces of rice noodles, setting a timer for two minutes to cook.
2. Heat a non-stick skillet over a burner with a little vegetable oil until hot.
3. Add the thinly sliced chicken breast to the skillet and cook until done.
4. While the chicken cooks, drain the cooked rice noodles and set them aside in a bowl.
5. Add the chopped baby bok choy to the skillet with the chicken and stir-fry together.
6. Add 3 tablespoons of fish sauce, half a teaspoon of sugar, and 1 teaspoon of peanut butter to the skillet. Stir until incorporated.
7. Make a well in the center of the pan and crack two eggs into it; scramble them right there.
8. Once the egg is scrambled, add the three chopped scallions and one cup of bean sprouts to the skillet.
9. Add half of a block of cubed hard tofu and incorporate all ingredients together until cooked through.
10. Stir in the drained rice noodles and mix everything thoroughly.
11. Garnish with chopped peanuts and a lime wedge.