Gluten Free Pad Thai

This was one of the first recipes I tried when I found the Kill the Gluten blog. It gets better each time we make it I think. I added my alterations in italics.

Ingredients:
1 box Original Pad Thai
2 boneless skinless chicken breasts, sliced thin
we use 1 can chicken and season with 1/2 t. each pepper, garlic salt, onion salt and 1 t. curry
3 Tbsp oil, divided
I use 1/2 sesame oil, 1/2 canola or veggie oil
1 egg, scrambled (we like 2)
2 green onions, sliced
2 Tbsp cilantro, chopped
1 lime...optional (I forgot tonight and it still tasted great)
2 Tbsp peanuts, coarsely chopped
1/2 c. shredded carrots
Directions:
- Boil 4 cups water. Add the noodles and remove from heat. Let the noodles soak for about 5-8 minutes, then drain and run under cold water.
- In a large skillet, heat 1 Tbsp oil. Add egg(s) and cook until done. Remove the egg and set aside.
- Add the other 2 Tbsp oil and heat. Add the chicken (and carrots) to the skillet, cooking until just done, about 3-5 minutes. Add the noodles and the sauce packet. Stir fry for a few minutes, or until the noodles are done, adding water if necessary to keep them from sticking to the skillet.
- Add the egg, green onions, cilantro, and squeeze the juice from the lime over the top. Stir for 1 minute and remove from heat.
- Garnish with peanuts. (and some soy sauce if desired)