Clean-Out-the-Fridge Pad Thai

Bring a pot of water to boil. Cook Rice Noodles (8 oz) according to the directions on the package, drain, rinse, and set aside.

Meanwhile, combine Fish Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), 2 Tbsp of Lime (1), Honey (3 Tbsp), Water (2 Tbsp), and Sriracha (1 tsp) in a small bowl and whisk until smooth. Set aside.

Heat the Canola Oil (1/4 cup) in a large, deep skillet or wok set over medium-high heat. Pat the Boneless, Skinless Chicken Breasts (2) dry with a paper towel, season lightly with Salt (to taste) and Ground Black Pepper (to taste) and add to the pan.

Cook, tossing occasionally until lightly browned and just cooked through, 3-5 minutes. Transfer the chicken to a plate and set it aside.

Add Mixed Vegetables (1 cup) and Scallion (1 bunch) to the pan. Cook, tossing occasionally, until just tender, about 3 minutes.

Turn the heat to medium-low. Push the vegetables to one side of the pan. Add the Farmhouse Eggs® Large Brown Eggs (2) to the opposite side, and tilt the pan so the eggs don’t mix with the vegetables, scramble them with a wooden spoon or fork. Cook until the eggs are set, stirring occasionally, then mix with the vegetables, breaking up any large pieces of egg.

Return the chicken to the pan, along with the cooked noodles, about 3/4 of the sauce, the Bean Sprouts (1 cup), and Dry Roasted, Unsalted Peanuts (1/3 cup). Cook over medium-low heat for a few minutes, tossing until the sauce is slightly thickened and absorbed by the noodles.

Taste and add more sauce to taste. Serve hot, topped with more scallions and a lime wedge.