Chicken and Ginger Pad Thai from Cook with Me - Cooking by the Book

Ingredients

• 8 ounces pad thai rice noodles
• Boiling water
• 3 tablespoons peanut oil
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• ¼ cup smooth peanut butter, preferably Jif
• ¼ cup low-sodium soy sauce
• 6 large garlic cloves, minced
• 2 large eggs
• 1 boneless, skinless chicken breast (about 8 ounces), cut into ½ inch pieces
• Kosher salt
• 2 tablespoons grated fresh ginger
• 1cup bean sprouts
• 4 scallions (green and white parts), sliced
• ¼ cup fresh cilantro leaves