Pad Thai Fried Rice

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2 tablespoons dry sherry

2 tablespoons thai nam pla* (fish sauce)

1 teaspoon brown sugar

1 tablespoon rice wine vinegar

2 tablespoons creamy peanut butter

1 teaspoon red chile flakes

3 tablespoons peanut oil, divided

2 eggs, lightly beaten

1 lb chicken tenders, cut into bite sized pieces

1 bunch green onions, thinly sliced

4 cloves garlic, finely minced

1 cup bean sprouts

1 cup shredded carrots

3 cups cooked jasmine or basmati rice

1 bunch cilantro, finely minced

1/2 cup coarsely chopped salted peanuts

Lime for serving

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