Marty'S Ginger Pad Thai - cooking recipe

Ingredients

1 (8 ounce) package rice noodles (rice vermicelli)
2 cups chicken stock
1 cup water
2 stalks lemongrass, chopped
1 cup peanuts
1/2 cup coconut powder
1 pound boneless chicken breast, sliced
1/4 cup oyster sauce
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons peanut oil, divided
1/2 cup chopped ginger
1 small Spanish onion, chopped
2 jalapeno peppers, seeded and chopped
4 cloves garlic, chopped
1 habanero pepper, seeded and chopped, or more to taste
1 large carrot, cut into matchsticks
1 large yellow bell pepper, sliced
1 small green bell pepper, sliced
4 small radishes, sliced
1 large king oyster mushroom, sliced
2 tablespoons red curry paste
1 teaspoon curry powder, or more to taste
1/4 cup white wine
1/4 wedge lime, juiced
5 sprigs cilantro leaves, chopped

Preparation

Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.