Dinnertime: Thai Peanut Chicken

I'm seriously obsessed with this meal. It's my version of Pad Thai and Peanut Chicken mixed together.

Ingredients

1 package of rick stick noodles

1 egg

Peanut Sauce (I love these brands: Trader Joe's or House of Tsang)

1 cup shredded carrots

Handful of chopped cilantro

1/2 lime, sliced in wedges

Meat Product - Tofu (1 package of firm tofu) or Chicken (2 breasts) or Shrimp (20 large unpeeled, tails off)

Cook your meat product until warm and brown (I normally pop in a skillet with some coconut oil or olive oil and season with salt, pepper and a little red pepper flakes). If you chose tofu or chicken, cut in long thin strips and set aside. If you chose shrimp, leave as is and set aside.

Cook your noodles according to the instructions - normally I cook rice noodles, drain then rinse with cold water.

While your noodles are cooking, cook your carrots with a little olive oil or cooking oil over medium heat in a large skillet.

Move cooked noodles to the large skillet, toss in meat product, and peanut sauce to taste. I use about 1/3 of a bottle to stir fry over medium heat for about 10 minutes, stirring every few minutes.

While the noodles, carrots and meat cook, grab a small skillet and scramble your egg.

Once noodles/meat/carrots are mixed well, warm and "fried" in the sauce (about 10 minutes on medium or medium high heat), dole out into 4 bowls. Top with cilantro, peanuts and a wedge of lime.

Serves 4! Enjoy!

Alternates to Recipe:
Add fresh bean sprouts at the end while stir frying (you want them warm, but not soggy). 
Add a sprinkle of chopped peanuts as garnish. 
You can use regular spaghetti noodles if you can't find rice noodles. Be sure to break the noodles in 1/2 lengthwise before cooking. Also, Japanese Udon noodles work well. 
Can't find pre-made peanut sauce? Here is a great recipe.