Marty'S Ginger Pad Thai

• 1 (8 ounce) package rice noodles (rice vermicelli)
• 2 cups chicken stock
• 1 cup water
• 2 stalks lemongrass, chopped
• 1 cup peanuts
• 1/2 cup coconut powder
• 1 pound boneless chicken breast, sliced
• 1/4 cup oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons peanut oil, divided
• 1/2 cup chopped ginger
• 1 small Spanish onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 4 cloves garlic, chopped
• 1 habanero pepper, seeded and chopped, or more to taste
• 1 large carrot, cut into matchsticks
• 1 large yellow bell pepper, sliced
• 1 small green bell pepper, sliced
• 4 small radishes, sliced
• 1 large king oyster mushroom, sliced
• 2 tablespoons red curry paste
• 1 teaspoon curry powder, or more to taste
• 1/4 cup white wine
• 1/4 wedge lime, juiced
• 5 sprigs cilantro leaves, chopped

1. Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
2. Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
3. Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
4. Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
5. Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
6. Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
7. Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
8. Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
9. Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.

rice noodles, chicken stock, water, stalks lemongrass, peanuts, coconut powder, chicken breast, oyster sauce, fish sauce, soy sauce, salt, ground black pepper, peanut oil, ginger, onion, peppers, garlic, pepper, carrot, yellow bell pepper, green bell pepper, radishes, king oyster mushroom, red curry, curry powder, white wine, lime, cilantro

Taken from www.allrecipes.com/recipe/247458/martys-ginger-pad-thai/ (may not work)