Protein Sparing Pad Thai

Whisk the broth, Equip peanut butter protein, hot sauce, fish sauce, in a small bowl. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger to the pan and stir-fry for 2 minutes, until fragrant. Add the ground chicken and season with 1 ½ teaspoon of salt. Saute for 5 minutes or until the chicken is cooked through and no longer pink. Stir in the sauce and stir well. Remove from skillet and place on top of the protein noodles in the large serving bowl.
Place the eggs into the skillet and sauté until the eggs are set, about 2 minutes. Season the eggs with ½ teaspoon salt. Top the chicken mixture in the serving bowl with the eggs. Garnish with chives, peanuts, and cilantro.
Slice the deli chicken into thin noodle-like shapes. Gently heat over low heat in a large skillet or in the microwave for 1 minute. Set into a large serving bowl.
To serve, divide the protein noodles among 4 bowls. Serve with chopsticks.
Store the leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the mixture in a saucepan over medium heat for about 4 minutes, or until heated through.