Pad Thai Brinner Bowl

Ingredients

• 2 tbsp vegetable oil
• ¹⁄₂ recipe prepared Pad Thai, about 3 cups
• 1 pkg Pad Thai Seasoning
• ³⁄₄ cup hot water
• 2 tbsp soy sauce
• 1 tbsp oil
• ¹⁄₂ lb (225 g) bite-sized pieces of boneless, skinless chicken breast, or shrimp, your choice
• 2 cups red bell pepper, sliced
• 2 eggs
• 4 cups cooked rice noodles
• 1 lime, juiced
• 2 cups bean sprouts
• 2 tbsp roasted peanuts, chopped, optional
• 4 cups mixed greens
• 2 cups julienned snow peas
• 2 cups cherry tomatoes
• 2 cups steamed broccoli florets
• 1 can (14 oz/398 ml) baby corn cobs, drained, or 1 cup corn niblets
• 4 eggs

Preparation

1. Heat 1 tbsp oil in a frying pan over medium-high heat. Add Pad Thai; stir-fry for 2-3 min.
2. Meanwhile, divide mixed greens, snow peas, cherry tomatoes, broccoli, and baby corn among four bowls.
3. Divide Pad Thai among bowls. Wipe pan clean. Add remaining oil to pan over medium-low heat. Crack in eggs; cook until whites are set but yolks are still runny, about 5 min.
4. Top each salad with an egg; garnish with toppings, if desired.