Pad Thai (with Chicken)

This recipe is another from Martha Stewart's book, Great Food Fast.  I had a couple of issues with it.  First of all, it made a huge mess, but that might just be the way I cook.  Secondly, I found it way too spicy, so beware and reduce the chili sauce.  Overall, I did think it had a delicious flavor, just like the Pad Thai I get at Kamin.
(serves 6)

3 chicken breasts (it did call for shrimp, but I substituted)
8 oz. rice-stick noodles (Mine were short, and I ended up using about 3/4 of a 16 oz. pkg)
1/4 c. tomato based sweet chili sauce
1/4 c. fresh lime juice
3 T. soy sauce
2 T. brown sugar
1 T anchovy paste
4 T vegetable oil
4 garlic cloves, minced
3 cups bean sprouts
8 scallions, trimmed, halved lengthwise in 2 inch pieces
1/3 c. chopped dry roasted peanuts
1 large egg, lightly beaten

OPtional for garnish:
bean sprouts
fresh cilantro
lime wedges

Cook chicken in boiling water, leaving partially pink on the inside.  Thinly slice, then set aside.

In a small bowl, whisk chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste.  In a large skillet heat 2 T. oil and garlic over medium high heat until fragrant.  Add chicken and stir until cooked thoroughly.  Transfer to plate.

Heat a large pot of water to a boil.  Remove from heat and stir the noodles until softened but still undercooked (about 3 min).

Return skillet to med high heat.  Add remaining 2 T oil, then noodles, chile sauce mixture, cooking until combined .  Add bean sprouts, scallions, and chicken.  Pour in the egg, tossing until the noodles are coated and egg is cooked.  Serve.