thai peanut chicken and rice noodles

Contributed by Kristen Pantelakis

This looks super tasty!!!!!!
veggies you will need are at the bottom of the recipe and the chicken can be substituted for beef or tofu.

combine in a bowl:

2 tbsp peanut butter, crunchy is better
1 &1/2 in piece of ginger, grated
1/2 tbsp tahini mixed with 1/2 tbsp h2o
3-4 large garlic cloves, crushed
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp soy sauce (low sodium)
1 tbsp ponzu sauce
1-2 tsp rice vinegar
1/4 tsp toasted sesame oil
1 tbsp sriracha hot sauce
2-3 tbsp chicken or beef or vegetable broth
lime juice and a little zest

mix to combine and taste, add more ginger, sriracha, lime, etc to adjust flavor and set aside (these measurments are estimated)

cook rice noodles and set aside

season 2 large chicken breasts with s & p, cumin and garlic powder
cook chicken in a large oiled pan or wok (5min on each side or until done) and set aside, cut into strips 

in the same pan saute:
a few handfuls of sugar snap peas (i cook these for one minute in the water i boil the rice noodles in)
1 red bell pepper cut into thin strips
1 serrano chili, diced
3-4 green onions, chopped (reserve some green parts for topping)
when vegetables are cooked,
add rice noodles, a few splashes of soy sauce and rice vinegar mix it all together

serve topped with chicken, peanut sauce on the chicken, lots and lots and lots of cilantro and some green onions