INGREDIENTS:

1/2 pound dried rice noodles

1 pound skinless, boneless chicken breast halves

2 tablespoons Thai Monkey Sauce

1 green bell pepper, sliced

1 red bell pepper, sliced

1 cucumber, coarsely chopped

1 carrot, grated

10 mushrooms, halved

1 onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 1/2 tablespoons red chile sauce

3/4 cup peanut sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds

DIRECTIONS:

Cook rice noodles according to package directions. Slice chicken breasts into strips. Marinate in Thai Monkey Sauce for about 1/2 hour. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through. Toss cooked rice noodles with saute. Garnish with sesame seeds.