Chicken Pad Thai


Chicken Pad Thai
Ingredients
- Pad Thai:
- 8 ounces flat rice noodles
- 3 tablespoons oil
- 2 chicken breasts, cut into small pieces
- 1 red bell pepper, thinly sliced
- 5 cloves garlic, minced
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2-3 eggs, whisked
- 1 cup fresh bean sprouts
- ¼ cup dry roasted peanuts, crushed or whole
- 4 green onions, chopped
- ½ cup fresh basil or cilantro, chopped
- lime wedges
- Pad Thai Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha hot sauce, or more, to taste
Instructions
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- To make the sauce. In a small bowl, combine the soy sauce, fish sauce, honey/ maple syrup, vinegar, and sriracha. Set aside until ready to use.
- Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the chicken and cook 3-4 minutes. Add bell pepper to the pan with the chicken and sauté 1-2 minutes. Add the garlic and quickly sauté 20-30 seconds (making sure that garlic does not burn); season with black pepper.
- Push everything to the side of the pan. Add butter and add the whisked eggs, breaking them into small pieces with a spatula as they cook. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
- Finish off with green onions, fresh basil or cilantro and reserved peanuts. Serve with lime wedges. Enjoy!