Spicy Chicken Pad Tai

I am a lover of Pad Tai noodles. Anyone looking to replace egg or wheat noddles, THIS is the alternative. Pad Tai noodles are rice noodles and even easier to prepare than the egg or wheat noodles and don't contain gluten, so they are so good and good for you. I am also a lover of the spicy. Anyone looking to open up those sinus cavities, again, this is your one stop shop! Here is the meat version of my Farmer's Market Delight! :) Enjoy!!!!

Spicy Chicken Pad Tai

One large handful of Pad Tai Noodles (I buy the fresh noodles from my local asian market. If using boxed noodles, prepare per the box directions). One large handful of fresh noodles will fill a steam pot/skillet.

• 3 tablespoons of water
• 1 tablespoon Nama Shoyu
• 1/2 teaspoon garlic-chili sauce ***
• 4 green onions diced (including the greens)
• 1 red bell pepper chopped
• 1 small zucchini chopped
• 2 stalks of celery chopped on the diagonal
• 1 large, fully cooked, left over chicken breast chopped

In a hot skillet or wok, add water, Nama Shoyu, garlic-chili sauce and fresh Pad Tai noodles. Turning noodles constantly with tongs, cook noodles until limp and slightly translucent (about 3 minutes). Place noodles in a bowl and set aside. Return the skillet to high heat. Once the skillet is hot, add all remaining ingredients to flash-heat. I do not cook the vegetables, only warm them quickly before adding them into the bowl with the noodles and combining. All in all, this meal shouldn't take you more than 15 minutes start to finish. I make this dish when I'm feeling a cold coming on. I get all the enzymes and nutrients from the raw vegetables (flash heated veggies are still considered raw as long as they never reach over 115 degrees destroying the enzymes) and the garlic-chili sauce opens up my sinuses to help me breathe. Chicken being the ultimate comfort food doesn't hurt this dish one bit either. I hope everyone enjoys this one and be sure to read my note below.

*** Garlic-chili sauce is SUPER spicy. Some are spicier than others. Be very careful before adding to your dish. I use 1/2 teaspoon of the Tai version and it makes my dish hot... but then again, I love it hot. Be sure to adjust the measured amount to your own tastes. A little goes a LONG way with this one. You can also find Vietnamese, Chinese, and Japanese versions of this great sauce. They all have their own unique flavor and heat/spice intensity.