Pad Thai-- Gluten Free

I found this recipe at my friend Marci's dinner blog: On My Menu. She got it from Kill.The.Gluten blog and tweaked it. I like her additions (in italics) and have added my own (*starred*). The ease and deliciousness of this dinner have made it a regular at our house. The photo is from Marci who takes excellent pictures of all her dinners.

Ingredients:
1 box Original Pad Thai
2 boneless skinless chicken breasts, sliced thin---season with 1/2 t. each pepper, garlic salt, onion salt and 1 t. curry---*We have used either 1 lb shrimp or a mixture of shrimp and chicken. The shrimp makes it oh so rich.*
3 Tbsp oil, divided---I use 1/2 sesame oil, 1/2 canola or veggie oil---*I used peanut oil*
1 egg, scrambled (we like 2)
2 green onions, sliced
2 Tbsp cilantro, chopped
1 lime...optional (I forgot tonight and it still tasted great)
2 Tbsp peanuts, coarsely chopped
1/2 c. shredded carrots


Directions:
- Boil 4 cups water. Add the noodles and remove from heat. Let the noodles soak for about 5-8 minutes, then drain and run under cold water.
- In a large skillet, heat 1 Tbsp oil. Add egg(s) and cook until done. Remove the egg, chop, and set aside.
- Add the other 2 Tbsp oil and heat. Add the chicken (and carrots) to the skillet, cooking until just done, about 3-5 minutes. *If you're using shrimp, stir fry it 2-3 min on each side until it's done, then remove until the end. If you over cook them, they'll be rubbery*
-Add the noodles and the sauce packet. Stir fry for a few minutes, or until the noodles are done, adding water if necessary to keep them from sticking to the skillet.
- Add the egg, green onions, cilantro, and squeeze the juice from the lime over the top. Stir for 1 minute and remove from heat.
- Garnish with peanuts. (and some soy sauce if desired)