Pad Thai

I absolutely love pad thai and have not been able to find a recipe that tastes like what I find at restaurants. The sauce always ends up tasting too much like peanut butter, but not this recipe! It tastes just like the pad thai at Pei Wei or P.F. Chang's. A couple things you need to know:

1. The recipe calls for rice noodles. These can be found at almost any grocery store and are found in the Asian aisle. Do NOT cook them like regular pasta noodles or they will turn to mush. They simply need to be put in warm water and will finish cooking in the skillet.
2.  If desperate, using angel hair pasta will work fine. Just cook the noodles according to the package and then add to skillet.

Ingredients:

Update

• 8 oz rice noodles
• 3 - 4 garlic cloves (minced)
• 2 green onions
• 6 sliced mushrooms
• 1 chicken breast thinly sliced

Sauce Ingredients (I loved the sauce so much I doubled it!)

• ½ cup chicken stock
• 3 tablespoons soy sauce
• 2 -3 tablespoons natural-style peanut butter
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon garlic chili sauce

Directions:

1. Place noodles into a big bowl of warm water. Let soak while you work on the rest.
2.  Place 1Tbsp olive oil or butter in large skillet over medium - high heat. Melt and then add chicken. Cook for 2-3 minutes. Add garlic and other veggies. Continue sauteing until soft.
3. While sauteing, stir together vegetable stock, soy sauce, peanut butter, honey, ginger, coriander, red pepper flakes in a small sauce pan.
4. Cook over medium heat until peanut butter and honey melt and sauce is heated through.
5. Add noodles to stir fried veggies and meat in skillet until soft. Add sauce and mix thoroughly.