Sort of Asian noodles, chicken, vegetables, whatever... or Pad Thai!

Here's the logic behind this recipe, which I put together by looking up a whole bunch of different Pad Thai recipes:
1. Dissolve ~1 part cornstarch in ~1 part soy sauce in a mid-sized bowl, and marinate your chicken breast in there for 5-30 minutes.
2. Partially cook some rice noodles (about 5 minutes).
3. Make a sauce with whatever you want (if needed).
4. Fry up some onions and other hard vegetables in some oil in a wok or a large skillet until the onions are translucent,.
5. Add the chicken and stir-fry until just cooked.
6. Add the noodle, some softer vegetables, and sauce, and stir fry for another 1-2 minutes.
7. Garnish and chow.

Some veggies that are definitely good:
- 1 cup snow peas (add while cooking chicken)
- 1 tomato (add with sauce)
- 1-2 cups bean sprouts (add with sauce) - more is better!
- 3-4 bunches scallions (add some with sauce and some for garnish)
- cilantro to taste (add some with sauce and some for garnish)

Some sauces that I've tried:
- the "Thai Kitchen" Pad Thai sauce is actually really good... I added 1 clove of garlic
- tonight I mixed some tamari/soy sauce, some hot chili oil, a spoonful of tahini (sesame paste), a couple of spoonfuls of peanut butter, some agave nectar (honey or sugar would have been good too), some powdered ginger, and some garlic (in addition to the garlic that I fried with the veggies) - DELISH.

Some other stuff that I would want to try adding in the future:
- 1 bell pepper (add while cooking chicken)
- 1-2 eggs (made separately, or on the side of the pan when veggies are cooking)
- basil to taste
- fresh ginger
- hot pepper
- fish sauce
- oyster sauce
- curry paste or powder

IT'S MAGIC.

Burmese Chicken Curry

Source: http://allrecipes.com/Recipe/Burmese-Chicken-Curry/Detail.aspx

Ingredients

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt

2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper (KGW: forgot this! Added some chili powder toward the end instead.)
2 teaspoons paprika (KGW: didn't have this.)
2 tablespoons water

5 teaspoons corn oil (KGW: used Canola oil.)
2 tomatoes, chopped (KGW: used 1 can diced tomatoes, with juice.)
1 teaspoon minced lemon grass (KGW: didn't have this.)
1 tablespoon fish sauce (KGW: substituted 2 parts soy sauce, 1 part lime juice.)
1 cup water

Directions

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. (KGW: I did this by putting the chicken and the spices in a plastic bag and shaking/smushing.) Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. (KGW: don't forget the water!)

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass (if using), and fish sauce (or substitute). Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.