Spicy Chicken And Sunchoke Stir-Fry

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8 ounces wide rice stick noodles (banh pho)

2 tablespoons vegetable oil

4 cups vertically sliced onion

3 garlic cloves, minced

1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)

1 pound skinless, boneless chicken breasts, cut into 1-inch strips

3 tablespoons Thai peanut sauce

2 tablespoons low-sodium soy sauce

2 tablespoons natural-style peanut butter (such as Smucker's)

6 cups broccoli florets

2 cups (1/4-inch) red bell pepper strips

1 cup water

1/2 teaspoon crushed red pepper

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