Pad Thai Gai (Chicken Pad Thai)

 "A fast delicious meal for Dinner or a special lunch"
 Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     

  16      ounces  rice noodles -- (bánh phó)
  2        tablespoons  Canola oil
  2        large  eggs -- lightly beaten
  3        cloves  garlic -- crushed
  2        teaspoons  red pepper flakes
  1        tablespoon  fresh ginger -- grated
  1/4     cup  salsa -- (or 2 teaspoons chilli garlic sauce)
  2        tablespoons  peanut butter -- natural
  2        tablespoons  soy sauce, low sodium
  2        tablespoons  rice vinegar
  1        large  onion -- halved, thinly sliced
  3        4 oz  skinless boneless chicken breast -- sliced
  1/4     cup  lime juice
  2        tablespoons  fish sauce
  2        tablespoon  brown sugar
  5        whole  green onions -- sliced on the diagonal
  1/3     cup  cilantro -- chopped
  2        ribs  celery -- cut to match sticks
  2        medium  carrots -- cut to match sticks
  1/3     cup  peanuts, unsalted -- chopped

Cover noodles with boiling water, let sit for 5 minutes then drain.

Meanwhile, heat 2 teaspoons of oil in a large skillet on high. Add egg and
swirl to coat whole pan. Cook for 30 seconds, until set. Slice and set
aside.

Heat remaining oil and stir-fry garlic, chilli flakes and onion for 1
minute. Add chicken and cook until cooked through. In a small bowl add
rice vinegar, sugar, lime juice, peanut butter, soy sauce, fish sauce,
salsa and ginger; mix together and pour into skillet over chicken. Add
noodles toss together with mixture in the skillet and heat through. Toss
through egg, green onion and cilantro (coriander). Garnish with chopped
peanuts.

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Per Serving : 797 Calories; 22g Fat (24.2%
calories from fat); 30g Protein; 122g Carbohydrate; 5g Dietary Fiber;
144mg Cholesterol; 545mg Sodium.  Exchanges: 7 Grain(Starch); 4 Lean Meat;
2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.