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Inspired by Lin's recipe for Pad Thai with turkey, here's a dish I made recently. I don't use recipes except for baked goods, so amounts are whatever seems right or comes to hand.

Pad Thai with Chicken/Thai Chicken Curry (with apologies to the Thai gourmets out there)

Brown chicken thighs (boneless, skinless) in a little olive oil.
Add a can of lowfat coconut milk and simmer.
Saute a diced yellow onion in a little olive oil.
When the onion is nearly transparent, add some broth and chopped vegetables. (I used a frozen packaged vegetable mix.)
Add several tablespoons of jam (marmalade, peach, apricot, raspberry - almost anything) and two tablespoons of rice vinegar. 
Put the lid on and simmer about five minutes.
Cook the noodles.
Add the packet from the noodles to the vegetables, put that into the chicken pan, and stir gently.
Serve over the noodles.

We like to add a can of garbanzo beans or white beans sometimes.

For variety, I do something similar but use a teaspoon of curry paste instead of the Pad seasoning.

I usually make extra so I can take some to work for lunch.

Judith in CA

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