Chicken Pad Thai

7 oz packaged noodles
2 chicken breasts
4 c frozen broccoli and cauliflower, florets
Handful of shredded carrots
1/4 c lime juice
3 Tbsp brown sugar
3 Tbsp water
1 1/2 tsp ginger
4 tsp vegetable oil
1 tsp green curry paste
2 cloves garlic
1Tb cilantro
Bell Pepper
3 Tb soy sauce
1TB rice vinegar
1 tsp red pepper flakes
1 can stewed tomatoes

Instructions
Cook noodles

Saute garlic and red pepper flakes in 2 tsp oil.Add chicken and cook until browned. Add the bell peppers, steamed broccoli/cauliflower, tomatoes, any other veggies you want and the green curry paste.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of soy sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside.
Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil.

Add noodles and soy sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes.

 Stir in chicken and veggie mixture; remove from heat. Add remaining tablespoon of lime juice, cilantro and if you want to spice it up add sriracha hot chili sauce; mix well. Serve immediately.