Chicken Pad Thai - cooking recipe

Ingredients

Sauce
1/2 cup low-fat coconut milk
6 tablespoons creamy peanut butter
4 tablespoons light soy sauce
4 tablespoons fresh squeezed lime juice
1/2 tablespoon rice wine vinegar
2 tablespoons brown sugar
2 teaspoons grated gingerroot
1/2 teaspoon red pepper flakes
Chicken stir fry
1/2 tablespoon canola oil
1/2 tablespoon dark sesame oil
1 -2 teaspoon curry powder (optional)
1 lb chicken breast, cut up into bite size pieces
6 -8 ounces frozen sugar snap peas
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry roasted peanuts, chopped (lightly salted)
cilantro
1/2 lb cooked noodles or 1/2 lb cooked pasta

Preparation

In a bowl combine all sauce ingredients and set aside.
Cook noodles or pasta, drain, and set aside.
In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
Serve garnished with chopped peanuts and cilantro.