Chicken Pad Thai with a QUICKNESS!

After feeding my sick hubby soup for days, he finally felt up for something more substantial. I was craving Chicken Pad Thai and he was feeling adventurous, what was the worst that could happen? He'd get sick? Too late! We at this for numerous meals during the weekend and he didn't yack once, success!
My noodle to sauce ratio wasn't so good, so I ended up making a bit more sauce using some tamarind paste, peanut butter, rice vinegar, and soy sauce.

Ingredients:

• 2 Boneless Chicken Breasts
• 8 Ounces of Flat Semi-Wide Rice Noodles
• Olive Oil [It was the only oil I had on hand.]
• 3 Shredded Carrots
• 1 Medium Onion
• 3  Garlic Cloves
• Bottle of Trader Joe's Asian Style Spicy Peanut Vinaigrette
• Bag of Bean Sprouts
• 1/4 cup of chopped Green Onions

Garnish:

• Green onion
• Cilantro
• Peanuts
• Sriracha Chili Sauce [If you're like me and you like to bring the heat.]
• Soy Sauce 

Directions:

1. Cut chicken breasts into bite sized pieces.
2. Chop onion and garlic.
3. Shred Carrot.
4. Chop scallions and set aside.
5. Heat 1 tablespoon of olive oil in a wok or large frying pan.
6. Add chicken, onion, and garlic to oil and saute until chicken is fully cooked and onions are translucent.
7. Add carrots to chicken mixture and saute until carrots are al dente [It's nice when they have a bit of a crunch].
8. Toss in 1/4 cup of green onions.
9. Boil a pot of water for the noodles and cook as package suggests.
10. Once noodles are cooked add them to your pot and pour in bottle of Peanut Vinaigrette and toss until sauce coats everything. 
11. Serve garnished with green onion, cilantro, and peanuts.  
12. If the noodles aren't salty or spicy enough, add soy sauce and/or sriracha sauce.