Spicy Thai Peanut Noodles

Name: Spicy Thai Peanut Noodles
Total time: 35
Yield: 6
Ingredients: ½ cup peanut butter; 6 tablespoons reduced-sodium soy sauce; 3 ½ tablespoons rice vinegar; 3 tablespoons brown sugar; 3 tablespoons sesame oil; 2 red Thai chiles, seeded and finely chopped; 2 tablespoons chile-garlic sauce; 2 tablespoons freshly grated ginger; 1 teaspoon fish sauce; ¼ teaspoon ground black pepper; 3 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes; 1 cup matchstick carrots; 1 red bell pepper, sliced into thin strips; 4 green onions, thinly sliced; 2 cups bean sprouts, rinsed and drained; ¼ cup chopped fresh cilantro; 1 (16 ounce) package pad Thai rice noodles; 1 tablespoon chopped unsalted peanuts (Optional)

Recipe by Seaottr from allrecipes.com

Dinner 35 Mins.

Ingredients

6 servings

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½ cup peanut butter
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6 tablespoons reduced-sodium soy sauce
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3 ½ tablespoons rice vinegar
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3 tablespoons brown sugar
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3 tablespoons sesame oil
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2 red Thai chiles, seeded and finely chopped
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2 tablespoons chile-garlic sauce
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2 tablespoons freshly grated ginger
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1 teaspoon fish sauce
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¼ teaspoon ground black pepper

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3 tablespoons olive oil, divided
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1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
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1 cup matchstick carrots
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1 red bell pepper, sliced into thin strips
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4 green onions, thinly sliced
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2 cups bean sprouts, rinsed and drained
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¼ cup chopped fresh cilantro
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1 (16 ounce) package pad Thai rice noodles
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1 tablespoon chopped unsalted peanuts (Optional)

Instructions

Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Stir cooked noodles into vegetable mixture. Garnish with peanuts.