Pad Thai Chicken Noodles
Ingredients:

Peanut Sauce:
¾ cup water
¼ cup + 2 Tbsp creamy peanut butter
3 Tbsp soy sauce
2 Tbsp rice vinegar
3 Tbsp corn syrup
2 tsp corn starch
½ tsp red pepper flakes

Noodle/Vegetable Mix:
6 oz soba noodles or linguine
1 tsp toasted sesame oil
1 pound boneless, skinless chicken breast, slice into ½ " pieces(can substitute shrimp if desired)
1 bunch green onions, sliced into 1" pieces
3 gloves garlic, minces
2 tsp grated fresh ginger
1 cup snow peas
1 red bell pepper, cut into thin strips
1 medium carrot, shredded

Nutrition Facts:
Calories: 350
Fat: 10g.
Cholesterol: 45mg
Carbohydrates: 39g
Protein: 27g
Sodium: 870mg
Fiber: 3g

Directions:
In a bowl, combine all the ingredients except the red pepper flakes. Use whisk or Braun mixer to blend. Add the pepper flakes and set aside.

Noodle/Vegetable Mix:
Prepare the noodles according to package directions. Drain and return to the pot (I try to have noodles cooked about the time the same time as rest of chicken/vegetable mixture is done)
Warm the oil in large non-stick skillet over medium heat. Add the chicken and cook until no longer pink.
Add the green onions, garlic, and ginger and cook for 2 minutes, stirring often being careful not to let the garlic burn.
Add the snow peas, red bell pepper, and carrot and cook for about 2 minutes. Stir in the peanut sauce and cook for 3-4 minutes or until corn starch has cooked and sauce thickens slightly. Add noodles and mix well and heat until heated through.
Yield: 6 servings