Chicken Pad Thai, PF Chang's

By Golfwidow7

Ingredients

• Sauce:
• 1/2 cup low-fat coconut milk
• 6 tablespoons creamy peanut butter
• 4 tablespoons light soy sauce
• 4 tablespoons fresh squeezed lime juice
• 1/2 tablespoon rice wine vinegar
• 2 tablespoons brown sugar
• 2 teaspoons grated gingerroot
• 1/2 teaspoon red pepper flakes
• Chicken Stir Fry:
• 1/2 tablespoon canola oil
• 1/2 tablespoon dark sesame oil
• 1 -2 teaspoon curry powder (optional)
• 1 lb chicken breast , cut up into bite size pieces
• 6 -8 ounces frozen sugar snap peas
• 1 medium onion , chopped
• 2 garlic cloves , minced
• 1/4 cup dry roasted peanuts , chopped (lightly salted)
• cilantro
• 1/2 lb cooked noodles or 1/2 lb cooked pasta

Preparation

Step 1

Combine all sauce ingredients in a bowl; set aside. Cook noodles or pasta; drain and set aside.

In a skillet over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done, add sugar peas; stir to heat for 1-2 minutes. Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta; stir to coat.

Serve garnished with chopped peanuts and cilantro.