• Heat the coconut oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through.
• Remove from heat, cool, and chop into pieces.
• While the chicken is cooling, mix all the pad Thai sauce ingredients in a bowl and set aside.
• Cook the rice noodles according to the instructions on the package. I find different types have different instructions.
• Heat the skillet to medium heat and add chicken, noodles and bean sprouts and stir, cooking for 1 minute.
• Add the cilantro and peanuts and cook another 1-2 minutes.
• Add the sauce and stir until combined. Cook for 1 minute and remove from heat.
• See the photos ABOVE IN THE POST for a step by step tutorial to rolling egg rolls.
• On the last step, wet the top corner with water before rolling the egg roll all the way up. The water will help the end stick together. 

Frying Instructions:

• Heat the peanut oil in a dutch oven or other heavy bottomed pot to 350F degrees.
• Add 4-5 egg rolls to the pot and fry, turning occasionally, until all sides are golden brown (about 3-5 minutes).
• Drain them on a wire rack over a baking sheet lined with paper towels. Keep them warm in a 200 degree oven while cooking the remaining egg rolls. 
• Serve sprinkled with crushed peanuts, cilantro and Thai Peanut Dipping Sauce. 

Baking Instructions:

• Preheat the oven to 400F degrees.
• Brush each of the egg rolls with coconut oil and bake for 20 minutes, flipping halfway through. They should be browned and crispy when done.