Cilantro Chicken and Spicy Thai Noodles

Ingredients

• 2 tablespoons canola oil 
• 3 tablespoons canola oil 
• 1  carrots shredded
• 1 cup chicken stock see 
• 0.3 cup cilantro leaves 
• 2 cloves garlic minced
• 2 tablespoons garlic minced
• 1 tablespoon ginger grated chunk peeled
• 1  lime zest juiced
• 2  lime zest juiced
• 0.3 teaspoon pepper flakes red
• 0.3 cup roasted peanuts crushed
• 4 servings salt and pepper black freshly ground
• 3  scallions white green chopped for garnish
• 1 tablespoon seasoned rice vinegar 
• 2 tablespoons seasoned rice vinegar 
• 1 pound chicken thighs boneless skinless
• 1 tablespoon thai curry paste green

Equipment

• bowl
• frying pan
• grill pan

Directions

1. Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
2. For the noodles: In a medium saute pan over medium heat, add the canola oil.
3. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper.
4. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
5. Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine.
6. Add the cilantro chicken and serve.