Easy Chicken Pad Thai

14 oz. box Thai Kitchen stir-fry rice noodles
1 Tablespoon garlic, minced
2 or 3 scallion onions chopped
2 Tablespoons canola or olive oil
1 Tablespoon sugar
3 or more raw chicken breasts cut into bite-sized pieces
1 egg, slightly beaten
cilantro leaves to taste
1 cup mildly spicy "San-J" Thai Peanut stir-fry & dipping sauce

Cook noodles according to package directions.
In large stir-fry pan heat the 2 Tablespoons of oil.
Add garlic and onion to oil. Cook until tender.
Add raw chicken pieces and cook until done. (I used a large skillet with a lid. I cover the chicken while it's browning.)
Stir in beaten egg and 1 Tablespoon of sugar.
Add cooked stir-fry noodles and 1 cup Thai Peanut stir-fry sauce. Heat through.
Toss in cilantro leaves at the end.

Enjoy!