A vibrant and flavorful twist on the classic Pad Thai, perfect for a quick and satisfying meal.
In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, ginger, and red pepper flakes until smooth.
Ensure the peanut butter is well incorporated for a creamy sauce.
Cook the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after cooking to prevent sticking.
In a large skillet, heat a tablespoon of oil over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
Cut the chicken into even pieces for uniform cooking.
Add the onion, garlic, and carrot to the skillet and sauté until softened, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add the sugar snap peas to the skillet and cook for an additional 2 minutes.
Ensure the peas remain crisp by not overcooking.
Pour the prepared sauce into the skillet and stir to coat the chicken and vegetables evenly.
Lower the heat to prevent the sauce from reducing too much.
Add the cooked rice noodles to the skillet and toss to combine with the sauce and other ingredients.
Use tongs for easier mixing of the noodles with the sauce.
Serve the Pad Thai on plates and garnish with chopped peanuts and fresh cilantro.
Serve immediately for the best flavor and texture.
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