Chicken Pad Thai with Peanut Sauce
ingredients
For The Base
Ramen noodles, I use these brown rice noodles
1 lb boneless, skinless chicken breast, cubed
1-2 tablepoon extra virgin olive oil
Vegetables, I used ~4-5 cups total of carrots, bell pepper, cabbage, snap peas,
1/2 cup chopped onion
3 cloves garlic, minced
2 eggs
For The Sauce
1 tablespoon peanut butter
1 tablespoon honey
1 lime, juiced
1.5 tablespoons rice wine vinegar
2 tablespoons fish sauce
4 tablespoons (1/4 cup) coconut aminos, tamari, or soy sauce
For Garnishing (Optional, To Taste)
Green onion, thinly sliced
Peanuts, chopped
Red pepper flakes
Lime wedges
Cilantro
Sesame seeds
instructions
Cut chicken breast into small 1 inch cubes. Heat a pan on stovetop over medium heat. Add 1 tbsp olive oil to pan and add cubed chicken. Cook by flipping/mixing chicken every 2-3 minutes until browned on all sides and cooked through. Internal temperature should be 165 degrees F. This should take about 12-15 minutes.
While chicken is cooking, boil a large pot of water and cook noodles according to package directions.
Continue to use downtime to whisk together sauce ingredients and chop vegetables.
When chicken is done cooking, remove from pan and set aside in a bowl. In the same pan, add remaining oil and cook onion, garlic, and vegetables. Sauté for 5-10 minutres or until vegetables are fully cooked through.
Push cooked vegetables to one side of the pan and crack eggs into other side of the pan. Scramble your eggs for about 2-3 minutes. Once cooked, remove vegetables and eggs from pan and add to same pan as chicken.
Add your sauce to the empty pan. Bring sauce to a boil for no longer than 1 minutes, stirring throughout. The sauce should thicken and reduce to a simmer.
Add chicken, vegetables, eggs, and cooked to sauce in the pan. Stir until well combined.
Mix in or garnish any of the optional toppings. I highly recommend mixing in green onion, cilantro, and chopped peanuts!
