Chicken Pad Thai

· Rice Noodles (but I used fettuccine, you can also use linguini = )

· Chicken Breast or Chicken thighs, I cut at a flat angle, or you can cube it, whatever

· Bean Sprouts (you can skip these, but they are really good and pretty cheap.)

· White or Yellow Onion, sliced like fajita onions

· 4 - 6 garlic cloves, minced

· Green onion, diced

· Jalapeno, thinly sliced

· Onion Powder

· Turmeric or Curry Powder (You can skip this if it’s too exotic, but then use ground mustard)

· Paprika

· Ginger

· Garlic Powder

· Celery Salt

Sauce

· 2 tablespoons of brown sugar

· 1 - 2 tablespoons of soy sauce

· 1 juiced lime

· 1 - 2 tablespoons of rice vinegar (or white wine vinegar, or white vinegar)

· 1 tablespoon of peanut butter (I microwave it for 20 - 30 sec, it makes it easier to whisk)

· 1 tablespoon of sriracha or chili paste

· 3 - 4 dashes of Ground ginger

· (If you’re fancy, you can also add fish sauce!)

1. Cook your noodles as directed and set aside! You can drain them and leave them, or make ahead of time and refrigerate. You’re going to add them to the hot chicken/vegetables later.

2. Cut and dice all of the vegetables first (green/yellow onion, garlic, jalapeno, cilantro) set aside

3. For the chicken, mix the dry ingredients/seasonings in a bowl. After you’ve cut your chicken up, cover in 1 - 2 tablespoons of canola or vegetable oil. Then cover in seasonings and mix around until everything is bright!

4. On medium to low heat, slowly cook the chicken until about 75% done. You don’t want it to be golden brown quite yet, because you have to add the vegetables still.

5. While the chicken is cooking, prep your Thai sauce! Whisk all ingredients into a bowl. Sometimes the peanut butter doesn’t emulsify completely but it will once you cook it down in the pan.

6. Add the white/yellow onion, jalapeno, garlic, and some of the green onion to the cooking chicken in the pan. (Leave some of the green onion to top your finished plate for crunch/visual purposes = )

7. Cook the chicken and vegetables together in the same pan for another 3 - 5 minutes until the onions start to soften and everything starts to mix together

8. Add your thai sauce and cook for another 3 - 5 minutes until the sauce has completely melted into the chicken and vegetables

9. Add in noodles and stir everything together in the same pot, on low heat. Tongs seem to work best when stirring noodles into a pan.

Plate, and top with chopped cilantro, diced green onion, and a lime wedge.

*Other vegetables you can use; thin sliced red bell pepper and/or green bell pepper, julienned orange carrots