My Take On Chicken Pad Thai

I will sing of the steadfast love of the LORD, forever; with my mouth I will make known your faithfulness to all generations.  - Psalm 89:1

4 oz Rice noodles or angel hair ( I used angel)

Make and set aside.

1/4 dry roasted peanuts, chopped

3 chicken tenders, pounded and cut diagonally 

2 T olive oil

6 Green onions, cut diagonally 

1 c Cabbage, sliced thin

3 T roasted garlic

1/4 t red pepper flakes

1 whisked egg

1 t chives

Salt and pepper to taste

Lime slices 

Tamarind sub

1 T water

2 T Worcestershire sauce

1 T fresh lemon juice

1/8 c tomato paste concentrate 

2 T brown sugar

Mix and set aside.

Sauce 

All the tamarind sub

2 T brown sugar

1 T anchovy paste

1 T Worcestershire sauce

Mix and set aside.

Add oil to wok or large skillet.

Add pepper flakes, garlic, onions and cabbage to oil. 

Stir fry 30 seconds using a wooden spoon.

Add chicken, cook 2 minutes.

Push to side of pan. 

Pour egg down side of pan and whisk to scramble.

Add drained noodles, then sauce. 

Mix all together and add peanuts.

Squeeze lime over all.