Chicken Pad Thai with Spicy Peanut Sauce

 

1/4 C. Coconut Oil
1/2 Lb. Chicken Breast, Chopped
Salt, Pepper to Taste
4 Garlic Cloves, Minced

1/4 C. Yellow Onion, Chopped

2 Tsp. Sesame Oil
1 Tsp. White Wine Vinegar
2 Tbsp. Soy Sauce
1/4 C. Brown Sugar
1 Tsp. Hot Chili Oil
1/4 C. Peanut Butter
1 Tsp Sesame Seeds
1 C. Rice Noodles, Cooking According to Package
1/2 C. Carrots, Chopped
1 C. Sugar Snap Pea Pods, Whole
Sprouts for Topping

Melt Coconut oil over medium heat in large pan. Season chicken with salt and pepper. Place in heated oil and cook for about 10 minutes. Add garlic and onion and cook for another 5-7 minutes, until the onions begin to become transparent. Add sesame oil, white wine vinegar, soy sauce, brown sugar, chili oil, peanut butter and sesame seeds. Mix well. Mix in rice noodles and let the noodles soak up the sauce for about 5 minutes. Mix in vegetables right before serving. Top with sprouts.