Pantry Pad Thai

Ingredients

• 3 chicken breasts (cut into 1/2 inch by 1/2 inch cubes)
• Salt
• Pepper
• 1 tsp olive oil
• 1 cup frozen veggie mix (mine had broccoli, cauliflower, carrots, zucchini, and green beans)
• 1 red bell pepper (cut into thin strips)
• 1/2 tsp minced garlic
• 12 oz pad thai or rice noodles
• 1/3 cup peanut butter
• 1/4 cup water
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp lemon juice
• 1/4 cayenne pepper
• 1/4-1/2 tsp crushed red pepper flakes (use less if you’re sensitive to spice)
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/2 tsp garlic powder
• Chopped peanuts and cilantro for topping (if desired)