Chicken Pad Thai
Directions
- 1Prep rice noodles according to box instructions and set aside.
- 2Cook cubed chicken in a large wok or pan (marinate overnight in sauce for extra flavor). Cook for 5-6 minutes per side until golden brown, then set aside.
- 3Prepare sauce by mixing honey, lime juice, soy sauce, fish sauce, and PB2 peanut butter powder. Set aside.
- 4In the same pan, sauté shredded carrots for 2 minutes, then add eggs. Stir until cooked through.
- 5Add yellow and green onions and cook for 2-3 minutes until fragrant.
- 6Add chicken, noodles, sauce, and bean sprouts to the pan and combine.
- 7Optional: Top with cilantro, red pepper flakes, and fresh lime.
Ingredients
- 1 box rice noodles
- 3 large chicken breast
- 1 cup shredded carrots
- 3 eggs
- 0.5 cup chopped sweet yellow onion
- 3 green onions
- 1 cup bean sprouts
- 3 tablespoons honey
- 3 tablespoons lime juice
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 4 tablespoons PB2 peanut butter powder
- 0 cilantro
- 0 red pepper flakes
- 0 fresh lime
Equipment
wok or large pan
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