Daughters in My Kitchen

Ingredients: Stir-fry rice noodles (I use Thai Kitchen brand) 2 chicken breasts cooked and chunked or shredded  Pad Thai stir fry sauce (1 bottle) Chopped and Sauteed Vegetables (I like carrots, peppers, and onions but whatever you have on hand) 2 scrambled eggs Instructions: Make the stir-fry rice noodles. Follow directions on the box. I like softer noodles so I find it takes closer to 13 minutes. Make the eggs, and vegetables. I like to make the chicken in the instant pot, because the meat doesn't dry out. I would start the chicken first, and then put the water on to boil for the noodles so everything gets done around the same time.  Throw everything together and mix up!

Ingredients: 1 cup warm water 110-120 degrees 2 tablespoons sugar 2½ teaspoons yeast 2 tablespoons oil 1½ teaspoons salt 3 cups flour Instructions: In a mixing bowl add sugar and water. Stir to dissolve sugar and sprinkle with yeast. Let set 5 minutes or until foamy. Add oil, salt and half of the flour. Stir to combine. Change to dough hook if your using a mixer and add remaining flour. If you are not using a mixer that's okay just use a wooden spoon. Pull out and knead into a ball. Place in greased bowl flipping to cover both side. Cover and let rise 1 hour. For perfect rising conditions, use the microwave and boil a cup of water inside beforehand. This will create a nice warm environment for your dough to rise.  Punch down and let it rise again... about 30 minutes. Pull out and flatten out into a rectangle. "Jelly" roll it up and tuck the ends under pinching gently. Place on greased baking sheet  Cover and let rise 30-60 minutes Pre heat oven to 375 degrees *brush with ...