As we all know, I am obsessed with Frank’s Redhot sauce. I keep talking about it so much I think I should become a spokesperson for that product!

So for last night’s dinner all I wanted was to use that ingredient in whatever dish I made. I settled on making a simple chicken marinade of crushed garlic (about 3 or 4 cloves), the juice of two limes and about a quarter cup of Frank’s Redhot sauce. I cut the chicken breast into bite size pieces and left them to soak in the marinade for about three hours.

I know in my current diet I’m not supposed to eat oily foods but I think it’s safe to say I’m no longer sticking to the diet 100%. At my last bridesmaid dress fitting I was shocked to see that my dress was very loose. With only two weeks until my friend’s wedding it’s probably not a good idea to continue with this rapid weightloss. So last night I used peanut oil to fry up the chicken a bit and sesame seed oil to stir fry the vegetables. Sesame seed oil gives food such a great flavour. I used Thai rice noodles and while everything else was being cooked, I let them soak in cold water. Once the chicken was cooked through I transferred it, along with the cooked marinade juices, to the pan with the stir fried vegetables (I used the No Name frozen veggies, “Oriental Mix”) along with fresh bean sprouts, chunks of onion and green pepper. I added a bit of diced canned tomatoes and rice wine vinegar before mixing in the noodles. I made sure to coat the noodles and blend them well with everything else until it was all nice and hot. Normally I’m not a fan of crushed peanuts on Thai food but for some reason last night I wished I had peanuts to top the noodles. I settled for a squeeze of lime juice.

The taste was amazing! The chicken was so nicely spiced and I love how I could taste the sesame seed oil in the noodles. Definitely have to make this one again.