Soy-Free Chicken Pad Thai

• 1/2 cup chicken stock
• 1/4 cup peanut butter
• 2 tablespoons coconut aminos
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon rice wine
• 1 tablespoon Thai chile sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 4 ounces dried rice noodles
• 1 tablespoon canola oil
• 1/2 cup shredded carrot
• 1 1/2 pounds chicken breasts, diced
• 1/2 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup chopped peanuts, or to taste (optional)
• 1/4 cup cilantro, or to taste (optional)
• 2 teaspoons sriracha sauce, or to taste (optional)

1. Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
3. Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
4. Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.

chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, ground ginger, rice noodles, canola oil, shredded carrot, chicken breasts, bean sprouts, green onions, peanuts, cilantro, sriracha sauce

Taken from www.allrecipes.com/recipe/264652/soy-free-chicken-pad-thai/ (may not work)