Thai noodle night

Jim absolutely loves Thai food, and since he returned from British Columbia 2 years ago from a work trip, it has been my mission to re-invent a Thai noodle dish that he got at a wonderful little place called, The Noodle Box. I think he ranted about these awesome noodles for months. Finally I decided to try making them. Albeit, my recipe isn't spicy enough, but it is yummy. I'm not a Thai cook, any suggestions as to what to use to 'spice' it up a bit, would be helpful. Preferably a homemade spice mixture rather than a processed one, as I'm on a low fat/low sodium plan and I can't eat processed foods. I know someone will come through for me! lol :)

Almond Thai Chicken

3 boneless, skinless chicken breasts, cooked then shredded

2 tbsp. almonds, sliced

3 celery stalks, chopped on the bias

2 carrots, chopped on the bias

1 cup raw white onion, diced

2 cups raw bean sprouts

2 cups low-sodium chicken broth

1 ½ tsp. ground ginger

1 tbsp. Low-sodium soy sauce

4 garlic cloves, minced

nonfat cooking spray

2 cups Thai noodles, cooked

1. Cook chicken, shred, set aside.
2. Spray large skillet with cooking spray. Add onion and cook 1 –2 minutes; add carrots and celery and sauté over high heat 1 –2 minutes.
3. Add chicken, garlic and ginger to pan and sauté over med-high heat, until chicken is no longer pink.
4. Add broth, bean sprouts and soy sauce and bring to a boil.
5. Reduce heat and simmer.

Stir in cooked Thai noodles. Once liquid has evaporated and chicken is cooked through, add sliced almonds. Serve immediately.

(I used diced pork tonight instead of chicken and it was good, as well.)