Chicken Pad Thai

Adapted from Pad Thai at Cooking Classy

½ of an 8 oz box of brown rice noodles

4 chicken tenders, thawed and sliced into thin strips

2 tablespoons canola oil

2 tablespoons brown sugar

¼ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon lime juice

2 heaping tablespoons creamy peanut butter

2 sweet peppers sliced into thin strips

2 carrots julienned (matchstick size)

1 large or 2 small cloves garlic minced

5 green onions with white parts cut into thin disks and green parts julienned

Red pepper flakes to taste (1/4 teaspoon)

½ cup peanuts roughly chopped

Lime wedges

Prepare the noodles according to package directions for a stir fry.

Whisk brown sugar, soy sauce, rice vinegar, lime juice and creamy peanut butter until well blended.  Set aside.

Heat the oil in a wok over medium high heat.  Cook the chicken turning often until cooked through.  Cut one of the thicker pieces to make sure the chicken is cooked in the center.  Remove the chicken leaving the juices in the wok.  

Saute the carrots and peppers for 1 – 2 minutes.  Add the garlic and green onion and saute for another minute.  Then add the noodles, chicken and sauce and stir while cooking for 2 more minutes.  Finally add the red pepper flakes and half of the peanuts and stir to combine.  

Serve with lime wedges and the remaining peanuts.

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