Peanut Chicken Stir Fry

8 oz. uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot

Cook noodles according to pkg. directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes; set aside.

In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.