Ingredients
6 ounces peanut butter
6 ounces hot water
1 teaspoon chili flakes
2 teaspoons sesame oil
8 tablespoons soy sauce
1/4 cup lime juice
rice noodles
1 clove chopped garlic
2 chicken breasts cut into pieces
1 head broccoli cut into pieces
2-3 carrots chopped
1 tablespoon tamarind paste
1 tablespoon water
1 tablespoon peanut oil
cilantro
lime wedges

Instructions
In a bowl combine the peanut butter, water, chili flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the rice noodles and drain. Toss the noodles with the peanut sauce and keep warm. Marinate the chicken with the garlic and the remaining soy sauce and let stand 1/2 hour. Steam broccoli and carrots in wok with 1/2 cup water until slightly softened. Drain and set aside. Stir-fry chicken in peanut oil until browned. Stir together tamarind paste and 1 tablespoon of water and add to wok. Stir in vegetables and cook until chicken is done. Serve over noodles with cilantro and lime wedges.