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Chicken Pad Thai

A play on the street popular street food.

Breakfast = Breakfast Banana Nut Muffins

Lunch = Corned Beef Chowder

Soy sauce, brown sugar, fish sauce, ponzu, peanut butter, lime, sriracha, 1/2 pack of ramen noodles, cabbage, egg, green onion, mini-pepper, green onion, zoodles, chicken breast fillet.
Start the sauce first. One tablespoon each, brown sugar and fish sauce. (oooh put fish sauce on the list!)
1 teaspoon each ponzu, soy and fish sauce. Also apple cider vinegar or rice wine vinegar. A fat tablespoon peanut butter, probably closer to 1 1/2. Stir well.
Shave come thin slices of cabbage, and remove the core section. Clean and chop the mini-pepper, and separate the green and white parts of the green onions.
Bring a small pot of water to a boil, add in a pack of zoodles. They take a bit longer to cook when frozen like I do them. Zoodles, Voodles, Squoodles
Cut the chicken breast into bite sized pieces and into a pan with a bit of oil. Once it is lightly browned on one side, flip and add in the white/light green parts of the green onion, and the pepper.
Add the cabbage to the boiling water with the zoodles.
In a small bowl beat one egg. Push the chicken and veggies to one side of the pan and gently pour in the egg, with just a few drops of sesame oil.
Add the noodles to the water with the zoodles and cabbage.
Gently lift and stir the egg, letting any raw egg run under the cooked. Cook just until set.
Add the noodle-zoodle-cabbage mixture to the chicken pan. Reserve some of the water to thin the sauce if needed.
Stir in the sauce and toss well to coat everything evenly. Add pasta water as needed to thicken the sauce. Yes, thicken as it reduces.
Squeeze a lime wedge over and enjoy!.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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