Thai Cliantro-Peanut Noodles

This is a lot like Pad-Thai, however I combined several different ideas from a couple of different cookbooks. Sorry there is no photo

Boil Water for Rice Noodles, as soon as it comes a boil turn it off add handful of noodles. Stir occasionally, until soft.

Sauce:

Cook the following ingredients in a sauce pan over med-high heat, stirring occasionally:

1/4 C balsamic vinegar

2.5 T of sugar

2 T of brown sugar

2 T of low sodium soy sauce

1/4 t of Red Pepper Flakes (or more for more heat)

1 minced garlic clove

After sauce comes to a boil add:

2 T of Reduced Fat Creamy Peanut Butter

stir in then add:

1/2 C of chopped Cilantro

Set sauce aside.

For the Chicken Mixture:

1 Chicken Breast Small Cubes

1 Nappa Cabbage (chopped up and cleaned)

1/2 of Red Onion diced

1 Garlic Clove diced

2 Carrots shredded

In a warm large non-stick skillet heat 1 T of Sesame Oil, add to it:

Onion & Garlic let soften then add chicken and let brown, once browned and cooked, add carrots and cabbage. Once things are mixed together and beginning to heat through add drained noodles (reserve some water, if pan is dry add to help soften cabbage and keep pan moist)

after noodles are incorporated add sauce and stir.

Top with Peanuts (chopped or not) and squirt with fresh lime juice.

Enjoy.

Serves 4