In a small bowl combine the corn starch, sesame oil and salt then pour into a gallon size zip lock bag.
Add the chicken and remove all the air from the bag then shake it up making sure the chicken is well coated.
Place in refrigerator for at least thirty minutes.
Remove the chicken and cut it up.
Heat a large wok/pan on med/high heat and add 1 tsp canola oil.
Add the chicken and cook until done about 5 minutes.
In the last 30 seconds add the garlic.
Remove the chicken and wipe down wok with paper towel.
Turn the heat up to high and add the other 1 tsp of canola oil.
Add the broccoli slaw and red pepper flakes and cook for 6 minutes.
Add the chicken and cooked spaghetti and stir everything and let it cook for an additional 2 minutes.
Add soy sauce, vinegar, sugar and peanuts to the mixture.
Stir everything up with tongs and then top with green onions.
Prepare ramen as directed on package. Drain all but about 1/4 c. of the liquid from the noodles. Add peanut butter and Sriracha sauce. Stir together until well combined. Top with peanuts and/or green onion. Boom. You’re done.
** I add the season packet after I drained the noodles.
4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives or scallions, cut into 2-inch lengths
2 tablespoons crushed peanuts
Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.
Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Read more at http://rasamalaysia.com/pad-thai/2/#9rqELupT6YVouxEb.99
Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are almost cooked through. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.