Chicken Pad Thai with Lemon Grass, Chili Pepper and Garlic

Ingredients

• 6 oz (170 g) rice noodles, thai-style
• 3 tbsp (45 ml) vegetable oil
• 1 (500 g) lb skinless, boneless chicken breast, cut into small cubes
• 1/4 cup (60 ml) fish sauce
• 1/4 cup (60 ml) sugar
• 2 tbsp (30 ml) Gourmet Garden Lemongrass Stir-In Paste
• 1/4 cup (60 ml) peanut butter, chunky style
• 1 to 2 Thai red chilies finely chopped
• 1 cup (250 ml) chicken broth
• 1 large egg, beaten
• 1 cup (250 ml) bean sprouts, fresh
• 1/4 cup (60 ml) peanuts, chopped (optional)
• 1 fresh limes for garnish (optional)