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Chicken Pad Thai with Peanut Sauce

Heat 2 Tbsp. sesame oil in large frying pan- med-high heat.

Add 1 lb. Chicken breast sliced lengthwise into thin pieces.
Fry in pan, stirring frequently.

Add spice to chicken-
If you can find Lobo brand Satay Seasoning Mix, add Part A. If not, you can season the chicken with ½ teas. ground ginger and cayenne pepper
(The Asian market on 12th & Wall sells this Satay Seasoning Mix as well as many other fabulous things.)

Add 2 Sliced red bell peppers
2 C. Snow peas. (or zuchinni)
1can shaken coconut milk
Packet B of Satay Seasoning Mix
and/or peanut butter- couple large spoonfuls
2-4 T Soy Sauce

Add spiciness with 2 squirts of Rooster sauce, the real name is actually Sriracha Hot Chili Sauce.

Simmer down a little. Stirring frequently.
If you need more sauce add ½C. to 1C. milk).

Untie bundles of rice noodles noodles and put 2 bundles in boiling water. Reduce heat to low. Watch closely. Check it every minute with spoon to test for doneness. It took us 3-4 minutes, but each brand is probably different. When I think its done, I taste it to make sure.
Drain and cover with cold water to stop the cooking. Drain again.

Rinse bean sprouts. Chop up a bundle of cilantro.

Put noodles in bowl. Add delicious stir fry. Top with sprouts, cilantro and peanuts.

And……Enjoy!!!!