A Pad Thai Noodle Number

Now that you've got Ramen noodles down, try this - just a tiny bit more complicated - but still done in under half an hour.  The quintessential Asian noodle dish - Pad Thai from Thailand.  Add veggies like broccoli or bok choy to the soaking noodles for  great greens and variety.
8 oz wide Thai rice noodles

1 large weet onion, sliced
1 jalapeño or red chili, thinly sliced

Sauce:
1/3 cup thai sweet sauce
1 Tbsp seasoned rice vinegar
1 Tbsp Nam Pla fish sauce
juice of 1/2 lime, about 1/4 cup
1 Tbsp sesame oil

2 green onions, sliced
2 cups cooked shredded chicken breast, or equivalent

lime wedges
1-2 Tbsp crushed peanuts

Drop the noodles into 4 cups boiling water. Remove from the heat and stir gently. Allow the noodles to hydrate, stirring every once in a while. After about 7-8 minutes, when the noodles are soft, drain well. Then toss with a dash of canola oil in a medium bowl.

Get the onions sautéing in a large skillet in a bit of canola oil. Add the jalapeño peppers and cook for about 5 minutes, to just begin to soften.

Whisk together the sauce ingredients in a small bowl. Toss the chicken and half the green onions into the pan and toss with the veggies.

Add the noodles and the sauce, and gently fold together to heat everything through.

Tip into four serving bowls and garnish with remaining green onions, lime wedges, and peanuts if desired.

Serves 4.

Cook’s Note: I used rice and blue corn noodles from Thai kitchens for a colorful change. You can substitute shrimp or tofu for the chicken if you prefer.