Phad Thai With Chicken

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon creamy peanut butter
• 1 teaspoon Asian chili paste, such as sambal oelek
• 3 tablespoons canola oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup julienned carrots
• 4 ounces boneless, skinless chicken breast or thigh, sliced into strips
• 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
• 1 tablespoon packed light brown sugar
• 1 tablespoon cider vinegar
• Chopped Romaine lettuce, for garnish
• Mung bean sprouts, for garnish
• Lime wedges, for garnish
• Fresh cilantro leaves, for garnish
• Chopped peanuts, for garnish

1. In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
2. Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the chicken, and stir-fry until chicken is browned and cooked through, about 2 minutes. Add noodles and toss to coat.
3. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
4. Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with carrots,mung bean sprouts, lime, cilantro and chopped peanuts.

soy sauce, water, peanut butter, asian chili paste, canola oil, garlic, ginger, carrots, chicken, rice noodles, brown sugar, cider vinegar, romaine lettuce, bean sprouts, lime wedges, cilantro, peanuts

Taken from www.epicurious.com/recipes/member/views/phad-thai-with-chicken-50185338 (may not work)