PAD THAI CHICKEN

8 oz. Pad Thai (Rice) noodles
2 Tbsp sesame oil
2 large eggs, beaten
1 lb. chicken, cubed
1/4 c. fish sauce
1-11/2 oz. peanut sauce (House of Tsang)
1/4 c. roasted, unsalted, peanuts, whole
1/4 c. roasted, unsalted peanuts, chopped
1/2 bunch Asparagus
1/2 bunch cilantro, chopped
1 Tbsp lime juice

 Soak the Pad Thai noodles for 20-25 minutes in warm water (until al dente). Sauté or stir-fry chicken in the sesame oil. Add the eggs and allow to sit until cooked. Mix in the noodles, fish sauce, peanut sauce, peanuts, and asparagus. Cook for 10 minutes or until the noodles are tender. Mix in the cilantro and lime juice

 Optional: Add 1 cup bean sprouts at the end