Chicken pad Thai

There was little interest in the veal posting. Maybe this will float your boat.
The idea for this was inspired by 3 roasted chicken legs left over in the fridge. It sounded good in the early morning and tasted good that same evening.


You will need: scallions, peanut butter, vegetable oil, noodles (spaghetti or angel hair would suffice), some snap peas or other greenage, fish sauce, soy sauce and some hot sauce. Those ingredients will do the trick. If you do a Google search you will find scads of recipes for this. Knock yourself out.
Chicken pad Thai
1o oz Asian noodles
4 oz. chicken stock
2 Tbs fish sauce
2 Tbs peanut butter
1/2 tsp red pepper flakes
2 Tbs vegetable oil
2 scallions, green and white parts chopped fine
2 garlic cloves, chopped fine
2 cups cooked chicken
1 egg

The noodles will take about 5 minutes, so get them started immediately before starting the stir-fry.
Whisk together the chicken stock, fish sauce, peanut butter and red pepper flakes and TASTE IT! Make adjustments as you see fit. Heat the oil in your wok until it smokes. Throw in the scallions and garlic, stir for 1 minute. Add the chicken and toss for 1 minute. Add the egg and toss to distribute it.
When the noodles are done, drain them and add them to the wok. Toss thoroughly. Pour in 2/3 of the sauce. Toss and taste. Add more sauce as necessary (maybe it isn't necessary - only you can decide). Serve in heated bowls.