Pad Thai

1 pkg (6.75 oz)  of rice noodles/sticks
1 chopped onion
1 chicken breast
3 scrambled eggs
1 c slivered carrots
1c sliced cabbage
2-3 T Pad Thai paste (Thai kitchen brand)
optional- add 3 T fish sauce or 1/2 can of coconut milk
2 limes or lemons
mung bean sprouts
cilantro

In a bowl, Soak the rice noodles in hot water for 20min to soften.
Saute onion and chicken breast, push to side of pan.  Cook the eggs on the other side of the pan.
Then add carrots, cabbage and thai paste. Let cook for 15-20 min. Add the fish sauce or coconut milk

Before you serve-  add sprouts, lime/lemon, and cilantro.  To help the juice come out of the lime- 1. either juice the lime or 2. roll and lightly squish the whole lime before you cut it. After lime is a little squishy, cut it into 4 sections, then  squeeze over each serving dish of pad thai.