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30-Minute Saucy Chicken Pad Thai

30m
Serves 6
instagram.com

30-Minute Saucy Chicken Pad Thai

instagram.com
30m
Serves 6

Directions

  1. 1Cook noodles according to package instructions. Drain and set aside.
  2. 2Heat the olive oil in a large pan over medium heat, and once hot, add the chicken pieces and soy sauce.
  3. 3Cook for about 7-8 minutes, until browned on all sides and almost cooked through.
  4. 4Transfer the chicken from the pan to a plate, leaving the oil and juices from the chicken.
  5. 5Add the bean sprouts, bell pepper, carrots and garlic. Cook until the veggies have softened, about 4 minutes.
  6. 6While those are cooking, make the sauce. Add all sauce ingredients to a blender and blend until smooth and set aside.
  7. 7Once the veggies are done, push them to the side of the pan.
  8. 8Crack both eggs in the pan and scramble them.
  9. 9Combine with the veggies.
  10. 10Add the chicken, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce to the pan.
  11. 11Toss to combine.
  12. 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

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