Prepare rice according to package directions.
In a small bowl, combine brown sugar, cornstarch, peanut butter, curry paste, bouillon granules, garlic and water. Stir until smooth. Reserve
Heat oil in a large wok or skillet over medium-high heat. Stir fry chicken and onions 5 minutes. Add vegetables and coconut milk and bring to a boil. Add reserved sauce mixture and stir constantly until sauce thickens, about 1 minute. Reduce heat and simmer 10 minutes. Serve over cooked rice and garnish with peanuts.
In a hurry? Substitute 1 cup bottled Pad Thai sauce. Omitting brown sugar, cornstarch, peanut butter, red curry paste, chicken bouillon, garlic and water.