Easy Pad Thai

In large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package directions).  Drain and rinse with cold water; drain well.  Set aside.

In small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha.  Set aside.

In wok or large deep non-stick skillet, heat oil on medium-high. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together.  Add noodles and toss briefly to coat.  Add chicken and carrot; stir-fry until heated through.  Add green onions and toss to combine.

Garnishes: Serve immediately with garnishes (if using) and additional Sriracha if desired.

Tip: Any leftover cooked meat, tofu or vegetables can be used in this recipe.
Tip: Egg noodles can replace rice noodles, but cook before adding to recipe.