Thai Noodles

Due to the fact that approximately half our blog is devoted to MYOP recipes, we're hoping to branch out a little more in the future. The following is a variant on Scott's Thai Chicken Pizza: a noodle dish that incorporates the same peanut sauce. The sauce when made right is a perfect compliment to stir fry, and is a great alternative to those pre-made sauces that contain twice your daily value of sodium per teaspoon. This simply prepared dish leaves much up to the preferences of the chef, however I suggest my favorite combination of items:

Ingredients:
Chicken from stir fry station
Noodles from stir fry station
Bell peppers from stir fry station
Water chestnuts from stir fry station
Ginger from stir fry station
Peanut Butter from Deli
Water

Directions:
If you haven't guessed already, order a dish at the stir fry station with chicken, noodles, bell peppers, water chestnuts, and ginger (add or subtract items as desired). After the dish is finished, go downstairs and put a scoop or two of peanut butter in a bowl. Add a small amount of water to the bowl (Scott prefers milk; either works, but don't do both) and mix at least a little bit. Place the bowl in the microwave for 15-20 seconds--not longer or things will go wrong--and continue mixing/adding water until you get a nice syrupy consistency. Mix the peanut sauce in with the stir fry until evenly coated, and enjoy.