Chicken Pad Thai

I love pad Thai and this recipe does not disappoint!  I had never made it at home before and, it's safe to say, this is much better for you than anything you will order in a Thai restaurant.  You just never know how much MSG and sugar is added to Asian food when you order it out.  You can make the sauce and prep the veggies ahead of time.  In fact, it's a good idea to have your sauce and veggies ready before you start cooking because, once you do, this comes together really fast!  Enjoy!

Chicken Pad Thai (adapted from "Feeding Our Families" by Katie Newell)

For the peanut sauce:

1/4 c. rice wine vinegar (not seasoned)
2 T. peanut butter (I used creamy, natural)
1 t. dried ginger
2 cloves garlic
1 T. + 1 t. honey
2 t. soy sauce
1 T. sesame oil
1/2 t. Sriracha chili sauce (or hot sauce)
1 t. garlic powder
1 t. salt
1 t. sugar
1/4 t. crushed red pepper

For the pad Thai:

8 oz. rice (glass) noodles (follow package instructions for "cooking" - they are usually soaked in hot tap water for 20-30 minutes)

1 T. extra virgin olive oil, divided

1 1/2 lb. boneless, skinless chicken breasts, cut in strips

Salt and pepper

1 small yellow onion, thinly sliced

2 carrots, shredded

1 red bell pepper, sliced

2 c. bean sprouts

2 green onions, sliced
1/4 c. cilantro, chopped
1/2 oz. peanuts, chopped
lime wedges, for squeezing

For the peanut sauce:

In a mini food processor or blender combine all ingredients and pulse to combine.  Set aside

For the pad Thai:

Prepare rice noodles according to package directions and set aside.  Heat a large deep skillet over medium high heat and add 1 1/2 t. olive oil.  Add the chicken, season with salt and pepper and saute, stirring occasionally until the chicken is cooked through.  Remove the chicken to a plate.  Heat the remaining 1 1/2 t. olive oil and add the onions.  Stir fry for 2 minutes.  Next, add the carrots and stir fry for 1-2 minutes more.  Finally, add the bell pepper and stir fry 1 minute longer.  Reduce heat to medium low and stir in bean sprouts, cooked chicken, rice noodles and pad Thai sauce.  Toss until the chicken and noodles are warm and the sauce is coating the noodles, chicken and veggies.  Taste and season with additional salt and pepper if desired.  Transfer to serving dishes and garnish with green onions, cilantro, peanuts and lime juice.