Kevin's Natural Foods Thai Coconut Chicken
6 ounces Pad Thai/wide rice noodles
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons fish sauce
black pepper and chili flakes, to taste
4 tablespoons olive oil
1 red or orange bell pepper, thinly slice
4-6 cloves garlic, chopped
3 eggs, beaten
1 cup bean sprouts
1/2 cup chopped cilantro
4 green onions, chopped
1/3 cup roasted peanuts, chopped
Cook the rice noodles according to packaged directions. Drain.
To make the sauce. In a bowl, combine the soy sauce, honey, fish sauce, black pepper, and chili flakes.
In a large skillet, add the oil and sliced bell pepper over medium heat. Cook for about 1-2 minutes until the bell pepper is soft. Push the bell pepper to one side of the skillet and add the chicken. Cook until the chicken is browned all over, about 5 minutes. Add the garlic, and thai style coconut sauce. Stir to combine.
Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.
Add the bean sprouts, cilantro, and green onions, and toss again.
Serve warm noodles topped with more green onions, peanuts, and cilantro.