Chicken Pad Thai

8 ounces pad Thai noodles (flat rice noodles)

1/3 cup ketchup

2 tablespoons fish sauce

2 tablespoons sugar

3 tablespoons peanut oil, divided

3 large eggs, lightly beaten

12 ounces boneless skinless chicken breast halves, cut into 1 1/2-inch long strips

2 garlic cloves, minced

1 1/2 cups chopped green onions

1 cup bean sprouts

1/2 cup finely chopped peanuts

Lime wedges

1. Cook noodles according to package directions; drain.
2. Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in an Anolon Advanced Home Stir Fry pan over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
3. Return the skillet to the stove and heat 1 tablespoon of the oil; add the chicken and cook, stirring often, until lightly browned and cooked through, about 4-5 minutes, and transfer to the bowl with the eggs.
4. Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown. Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
5. Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.