Chicken Pad Thai

𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗣𝗮𝗱 𝗧𝗵𝗮𝗶

I’ve never been asked so many times for a recipe on my story, so here ya go! This was honestly one of my favorite recipes to date. I didn’t have bean sprouts but it was great without it!

A few notes: make sure your rice noodles are organic. Rice can be high in arsenic, so this isn’t one you want to make an exception for. I didn’t have honey so I used maple syrup, but it turned out great! GRILL the chicken. So so much tastier than sautéed. Last, don’t cook olive oil at high temps. Olive oil is great for cool salads, etc. but you’ll want avocado oil for cooking! I added more lime because yolo.

Original Author: The Clean Eating Couple

Adapted By: Taylor Linebach

Ingredients

5 oz brown rice noodles

2 TBS avocado oil

1 lb chicken breasts pounded thinly

1 C red peppers sliced into thin pieces

2 C carrots sliced into thin pieces

1/2 cup chopped onion

1 TBS garlic minced

1 C Bean sprouts

2 eggs

For the Sauce:

1 TBS peanut butter

2 TBS honey

2 TBS lime juice

1.5 TBS rice wine vinegar

¼ C fish sauce

¼ C coconut aminos

For Garnish:

1/4 C green onions sliced thinly

⅓ C peanuts crushed or chopped

red pepper flakes (optional)

lime wedges (optional)

cilantro (optional)

Instructions

➪Cut chicken in 1 inch square pieces. In a large sauté pan, heat avocado oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked! OR Grill your chicken- so much better!

➪While chicken is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package.

➪While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables.

➪Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan.

➪Add in 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.

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

➪Stir veggie / egg mixture together. Remove from the pan and set aside with the chicken.

➪Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.

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

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