Chicken Pad Thai

Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and rinse under cold running water to stop further cooking and prevent sticking.

Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken and cook, stirring often, until just cooked through, about 5 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, for 15 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds.

Add the drained noodles, chicken (and any accumulated juices), sprouts, scallions, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. Sprinkle with peanuts and the reserved 1/4 cup scallions and serve with lime wedges.