Chicken Pad Thai

Making Chicken Pad Thai at home is easy! Unlike described in most pad Thai recipes I wait until I am ready to serve the meal to cook and drain the rice noodles. The noodles cook quickly and I cook them quickly right before serving because I don’t want them to be mushy. Feel free to replace the chicken with another protein such as shrimp or tofu and adjust the cooking time accordingly.

You Will Need:

5 oz brown rice noodles
2 tablespoons olive oil
1 lb chicken breasts pounded thinly
1 cup red peppers sliced into thin pieces
2 cup carrots sliced into thin pieces
1/2 cup chopped onion
1 tablespoon garlic minced
1 cup Bean sprouts
2 eggs

For the Sauce:

1 tablespoon peanut butter
2 tablespoons honey
2 tablespoons lime juice
1.5 tablespoons rice wine vinegar
2 tablespoons fish sauce
¼ cup coconut aminos or low sodium soy sauce

For Garnish:

1/4 cup green onions sliced thinly
1/4 cup peanuts crushed or chopped
red pepper flakes (optional)
lime wedges (optional)
cilantro (optional)

What to Do:

1. Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 10 to 15 minutes until completely browned and cooked!

2. While chicken is cooking, whisk together the sauce ingredients and set off to the side. Chop the vegetables.

3. Once the chicken has cooked, remove chicken from the pan and set aside in a large bowl. Try to leave the oil in the pan. Add a little oil if needed.

4. Add peppers, carrots, garlic, and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes.

5. Push vegetables to one side of the pan crack eggs into the pan. Scramble eggs until cooked, approximately 2 minutes.

6. Stir veggie / egg mixture together.

7. Remove from the pan and set aside with the chicken.

8. Add the sauce mixture to the empty pan and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.

9. Boil water and cook rice noodles as directed on package and drain.

10. Add cooked veggies, cooked chicken, and cooked noodles into the pan with the sauce and toss to combine.

11. Garnish with peanuts. Optional garnish: lime, cilantro, green onions.