Curry Paste: Add the following ingredients into a blender and blend until smooth: Thai Chilies, 1 tablespoon Ginger Root, Garlic Cloves, ¼ cup Onion, Cilantro, Lemongrass, Lime Juice, Peanut Butter, Cumin and water if needed to achieve runny consistency.

Boil water and cook noodles. Meanwhile, in a large skillet over medium-high heat bring coconut oil up to temperature. In a small food processor, mince ½ cup onion and 1 tablespoon Ginger Root. Add onion and ginger to skillet and cook for [cooked-timer minutes="2"]2 Minutes[/cooked-timer]. Add Matchstick Carrots and Thinly Sliced Bell Pepper and cook for another [cooked-timer minutes="4"]4 Minutes[/cooked-timer]. Add Thinly sliced Chicken Breast and cook for another [cooked-timer minutes="7"]7 Minutes[/cooked-timer]. Add the Curry Paste, Coconut Milk and Chicken Broth and allow to simmer for [cooked-timer minutes="10"]10 Minutes[/cooked-timer]. Finally, mix in the Honey, Hoisin Sauce, Lime Juice and Chili Pepper Flakes

Add in Cooked Pad Thai Noodles and toss until thoroughly mixed. Serve while hot with Cilantro leaves and Sesame Seeds or Crushed Peanuts if you have them.