Pad Thai

Serves 4 large portions

1 lg chicken breast, cut in 3/8 in strips against the grain
4 garlic cloves, minced
2 T canola oil
salt
pepper
1/2 lb rice stick noodles (5mm)
1/4 c soy sauce
1 tsp fish sauce
1 tsp sesame oil
2 T rice vinegar
Juice of one lime (optional)
1/8 c water
1 zucchini cut in half and sliced 1/4 in thick
3/4 lb bean sprouts
2 bunches green onions coarsely chopped
1 c chopped peanuts (optional)

Cook chicken on high in large frying pan or wok with oil till browned, add garlic half way through cooking. Place rice noodles in a large bowl of warm water to soften, about 10 - 20 min. Combine all wet ingredients in a small bowl. Add half of the soy mixture to the chicken. Add softened rice noodles to the pan and cook for 5 min. Add zucchini and remaining soy mixture and cook for 3 min. Add most of the green onion, and bean sprouts, reserving some for garnish, and cook for another 3 min until all ingredients are warmed. Sprinkle with 1 T more soy sauce and 1 T oil. Mix and dish out onto plates. Top with peanuts , reserved bean sprouts and reserved green onions.