Chicken Pad Thai with Steph’s Spicy Peanut Sauce

Soak the pad thai rice sticks in warm for 45 minutes.

For the sauce, mix the hoisin, peanut butter, soy sauce and sriracha (we like spicy, so I used roughly a tablespoon) to form a paste. Set aside.

When the noodles are done soaking, drain water and set aside.

Heat the oil in a wok over HIGH heat for about 2 minutes. Add the chicken and garlic, cook for 2-3 minutes then add the onion, bell peppper, carrots and ginger paste. If you are using fresh bean sprouts, put them in as well, if using canned, you will add them in the end. Stir well, put on the cover and continue cooking until the chicken and vegetables are done, about 5 minutes. Fold in the noodles, paste/sauce and bean sprouts (if using canned). Cook for an additional 2 minutes.

Serve in bowls and garnish with chopped green onions and extra siracha sauce if you dare!!

NOTE:
If you can’t find pad thai noodles, cooked linguini noodles will do just fine!