You can create a variety of fun and flavorful noodle dishes with rice noodles, mixing your favorite spices, sauces, and oils. I like to make creations that are somewhere between a traditional pad thai and a spicy pad see ew. The noodles cook very fast too, which make them a great weeknight dinner. You can also easily substitute your proteins, or leave out the meat or fish to make it a vegetarian dish.

Asian noodle night (serves 4)
You can adjust this recipe to make it for more or fewer people

Noodles
Ingredients
– 1 pack of Thai rice noodles
– 1 shallot, minced
– 1 tablespoon fish sauce
– 1 tablespoon oyster sauce
– 1 tablespoon soy sauce
– 1/2 teaspoon ground chili pepper
– 2 tablespoons sugar
– A dash of white vinegar
– 1 egg
– 4 garlic cloves, minced
– 1 pound shrimp, or chicken
– Peanut or vegetable oil
– 1/2 cup of peanuts, chopped
– 1 bunch of scallions, sliced
– Lime wedges

Directions
1. Prep ingredients by mincing garlic and shallots, slicing scallions, and chopping peanuts.
2. Prepare noodles according to directions. Rinse in cold water to prevent stickiness.
3. Mix sauce ingredients (fish sauce, oyster sauce, soy sauce, chili pepper, sugar, and white vinegar) together to combine. Set aside.
4. Toast peanuts over medium-high heat. Remove from pan, and set aside.
5. Heat a healthy drizzle of oil in your pan. Add garlic and shallots, and stir fry until lightly browned. Add shrimp or chicken, and stir fry to cook.
6. Add noodles to the pan, along with sauce. Mix well to combine and prevent sticking to the pan.
7. Push noodles to the side, and crack egg in the pan. Scramble the egg, then slowly incorporate into the noodle mixture. Mix well.
8. Top with peanuts and scallions, and serve with lime wedges.

Crispy kale miso salad and shredded carrots
Ingredients
Salad
– A healthy bunch of kale, chopped
– 1 cup edamame beans
– 1/4 cup of flaxseed
– 1/4 cup panko breadcrumbs
– 1 carrot, julienned
– Olive oil, salt, pepper

Dressing
– 2 tablespoons white miso
– 1/4 cup non-fat greek yogurt
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 tablespoon orange zest

Directions
1. Prepare dressing by mixing all of the ingredients together in a bowl, and whisking until well-combined. Set aside.
6. Place edamame beans on half of a baking tray lined with aluminum foil. Drizzle with olive oil and mix well.
7. On the other side of the baking tray, place about 1/4 of your kale. Top with flaxseed, panko breadcrumbs, olive oil, salt, and pepper, and mix well.
8. Place baking tray into the oven for about 8-10 minutes, or until edamame beans are roasted, and kale mixture is crisp. Remove and set aside.
9. Place remaining kale in a serving bowl, and mix with dressing. Add roasted edamame beans, crispy kale mixture, and carrots to the salad, and mix well.