Peanut Cole Slaw (non mayonnaise based)

There is a restaurant in downtown Chicago that makes this peanut cole slaw. I don't like cole slaw, but I gobble this stuff down and so does my mom. I found a recreation of it online and made it for my mom to surprise her. Success! (by the way, the restaurant is called Bandera)

The recipe did not say how many servings it makes, but it made A LOT, so I'd recommend cutting this in half the first time unless you're serving more than 2 people. Also, I don't like cilantro, but I still love this recipe!

Peanut Cole Slaw
1/2 head green cabbage, sliced in thin strips
1/4 head purple cabbage, sliced in thin strips
1/2 jicama sliced in thin strips
2 green onions, finely chopped
1/4 cup fresh cilantro, coarsely chopped (depending on your preference)
1/4 to 1/2 cup roasted peanuts

Mix all ingredients above and toss with vinaigrette. Let sit for one hour.

For the vinaigrettte:
Add all the ingredients in a food processor and grind.

1/2 cup peanut oil. If peanut oil flavor is not strong, add 1/4 cup roasted peanuts to the vinaigrette mix before grinding. Do not use sesame oil
Juice of 1/2 lime or 1/4 lemon
2 tbsp rice vinegar
1/2 tsp minced fresh ginger
1 tbsp sugar
1 green onion
1/4 cup chopped cilantro or parsely depending on preference
1/2 tsp salt

Pad Tai

Neil and I got culinarily creative this weekend and it was a HUGE success.
This requires some unusual ingredients, but if you buy them at an Asian food store you get a LOT for super cheap, much much cheaper than at Kroger/Dominicks/Whole Foods etc.

Pad Tai
Serves 2 (generously...)

1 8 oz package dried flat rice noodles
3 tbsp fish sauce (it smells bad... be forewarned)
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster suace
1 tbsp Asian chili pepper sauce
1/4 cup chicken stock
1/4 cup veg oil
1 tbsp chopped garlic
8 oz skinless boneless chicken breast cut in pieces
2 eggs beaten
3 cups bean sprouts
6 green onions cut up
2 tbsp dry roasted unsalted peantus

Fill a large bowl with HOT tap water and soak noodles 20 mins.

In a small bowl, mix fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock. set aside

Heat large skillet over high heat with veg oil. cook garlic, then add chicken and cook 7 minutes, stir constantly (or till chicken is cooked through). You could make this with any meat /seafood or tofu or omit this step entirely.

Move everything in the wok (or large frying pan) to the sides and pour eggs in center, cook till firm. Add noodles, pour in sauce, cook till noodles are tender. Stir in bean sprouts and onions. Remove from heat and garnish with peanuts and more sprouts. Serve with a lime wedge.