30-Minute Saucy Chicken Pad Thai
Directions
- 1Cook noodles according to package instructions. Drain and set aside.
- 2Heat the olive oil in a large pan over medium heat, and once hot, add the chicken pieces and soy sauce.
- 3Cook for about 7-8 minutes, until browned on all sides and almost cooked through.
- 4Transfer the chicken from the pan to a plate, leaving the oil and juices from the chicken.
- 5Add the bean sprouts, bell pepper, carrots and garlic. Cook until the veggies have softened, about 4 minutes.
- 6While those are cooking, make the sauce. Add all sauce ingredients to a blender and blend until smooth and set aside.
- 7Once the veggies are done, push them to the side of the pan.
- 8Crack both eggs in the pan and scramble them.
- 9Combine with the veggies.
- 10Add the chicken, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce to the pan.
- 11Toss to combine.
- 12Plate and top with additional cilantro, chopped peanuts, and a squeeze of lime.
Ingredients
- 14 oz rice noodles
- 1 tb olive oil
- 1 lb boneless skinless chicken thighs
- 2 tb low sodium soy sauce
- 1 cup bean sprouts
- 1 unit red bell pepper
- 1 cup shredded carrots
- 3 cloves garlic
- 2 unit eggs
- 1 cup green onions
- 0.5 cup cilantro
- 1 unit lime
- 0.5 tsp red pepper flakes
- 0.5 cup low sodium soy sauce or tamari
- 2 tb toasted sesame oil
- 3 tb fish sauce
- 0.33 cup coconut sugar
- 3 tb rice vinegar
- 0.25 cup creamy natural peanut butter
- 1 tsp ground ginger
- 0.33 cup chopped peanuts
Equipment
large panblender