Rice Noodles with Chicken and Cilantro

Don't mind the barfiness of this picture. This meal tastes a lot better than it looks here. The original recipe actually calls for shrimp instead of chicken, but I used chicken since I don't like shrimp. I would give it a 7.
Serves 3-4

Salt
6 oz. 1/4 inch-wide dried rice noodles (pad thai)
2 medium limes, 1 juiced and 1 cut into wedges
1 1/2 Tbs. packed light brown sugar
2 tsp. soy sauce
1 tsp. fish sauce
3/4 lb. peeled and deveined large shrimp (31-40 per lb) OR 1 cup shredded chicken
3 Tbs.canola or peanut oil
1/2 tsp. coriander
Black pepper
1/2 medium red bell pepper, cored, seeded, and finely diced
1 medium jalapeno, seeded and finely diced
1 large shallot, finely diced (I just used 1/2 onion)
1/4 Cup chopped fresh cilantro

Bring a medium pot of water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5-7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

In a small bowl, combine the lime juice, sugar, soy save, and fish sauce; set aside.

In a medium bowl, toss the shrimp/chicken with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.

Heat the remaining 2 Tbs/ oil in a 12 - inch skillet over medium-high heat until shimmering hot (yes, its does say "shimmering"). Add the red pepper, jalapeno, and shallot/onion, sprinkle with 1/4 tsp. salt, and cook, stirring for one minute. Add the shrimp/ chicken and cook another 2 minutes. Add the lime juice mixture and cook, stirring,until the shrimp/ chicken is cooked/heated, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1-2 minutes.

Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.