CHICKEN PAD THAI
P.F. Chang's China Bistro Copycat Recipe
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)
1/2 lb cooked noodles or 1/2 lb cooked pasta
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.