Chicken Pad Thai with Stephs Spicy Peanut Sauce

• 1 package Pad Thai Rice Sticks, 8 0z
• 2 Tablespoons Vegetable Or Canola Oil
• 3 whole Boneless, Skinless Chicken Breast, Cubed
• 2 Tablespoons Minced Garlic
• 1 whole Medium Yellow Onion, Sliced
• 1 whole Colored Pepper Of Your Choice, Sliced
• 1 cup Shredded Carrots
• 2 Tablespoons Ginger Paste
• 1 cup Bean Sprouts
• 1 dash Salt And Pepper, to taste
• 1 bunch Green Onions, Chopped For Garnish
• 2 teaspoons Hoisin Sauce
• 3 Tablespoons Peanut Butter, Crunchy Or Creamy
• 3 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Sriracha Hot Chili Sauce

1. Soak the pad thai rice sticks in warm for 45 minutes.
2. For the sauce, mix the hoisin, peanut butter, soy sauce and sriracha (we like spicy, so I used roughly a tablespoon) to form a paste.
3. Set aside.
4. When the noodles are done soaking, drain water and set aside.
5. Heat the oil in a wok over HIGH heat for about 2 minutes.
6. Add the chicken and garlic, cook for 2-3 minutes then add the onion, bell peppper, carrots and ginger paste.
7. If you are using fresh bean sprouts, put them in as well, if using canned, you will add them in the end.
8. Stir well, put on the cover and continue cooking until the chicken and vegetables are done, about 5 minutes.
9. Fold in the noodles, paste/sauce and bean sprouts (if using canned).
10. Cook for an additional 2 minutes.
11. Serve in bowls and garnish with chopped green onions and extra siracha sauce if you dare!
12. !
13. NOTE: If you cant find pad thai noodles, cooked linguini noodles will do just fine!

rice, vegetable, chicken, garlic, yellow onion, pepper, carrots, ginger paste, sprouts, salt, green onions, hoisin sauce, peanut butter, soy sauce, chili sauce

Taken from tastykitchen.com/recipes/main-courses/chicken-pad-thai-with-stephe28099s-spicy-peanut-sauce/ (may not work)