Fast and Easy Pad Thai

                                                                                                             










Acts 26:18 to open their eyes and turn them from darkness to light, and from the power of Satan to God, so that they may receive forgiveness of sins and a place among those who are sanctified by faith in me.'

8 boneless chicken tenderloins (cut into bite size pieces)

Marinade for chicken. Marinate for 20 minutes. Stir occasionally and pack down into marinade.
2 t soy sauce
2 t dry sherry
1/2 t salt
Pepper, few turns
1 T cornstarch
1 T ginger
1 T lime juice
1 T honey

Sauce

2 T (heaping) of peanut butter
3 T honey
2 T Soy sauce
2 T sweet chili Thai Sauce
1 T toasted sesame seeds

1 package Udon noodles cooked according to directions on package. Rinse in cold water, drain and toss with 1 T olive oil to keep them from sticking together. (You can find these at World Market.)

1/2 bag of broccoli slaw mix
1 leek (chopped)
2 T garlic (minced)
Toasted sesame seeds (World Market)
Udon Noodles or Rice Noodles
3 T Sesame oil for stir frying chicken
1 T olive oil for vegetable sauté

You can use a wok or I use a large chef’s pan my brother in law and sister in law gave me from Sam’s Club. This makes a huge amount! Leftovers heat well!
While chicken marinates, stir fry vegetables. Add garlic last. Leave vegetables crunchy.  Remove from pan. Heat sesame oil until hot, add chicken and cook until almost done. Add vegetables, and then add a few Udon noodles at a time until all noodles are added. Add sauce and stir until well incorporated.