Pad Thai Recipe

🧂 Ingredients

• 8 oz flat rice noodles
• 3 tablespoon cooking oil

  (divided)
• 8 oz chicken breast

  (diced)
• 3 teaspoon garlic

  (minced)
• 2 large eggs

  (beaten)
• 1 cup fresh bean sprouts

  (or canned, drained and rinsed)
• ½ cup roasted peanuts

  (finely chopped or crushed)
• 3 tablespoon fish sauce
• 1 tablespoon soy sauce

  (low sodium)
• 5 tablespoon light brown sugar
• 2 tablespoon rice vinegar

  (or tamarind paste)
• 1 tablespoon sriracha

  (or more if desired)
• 2 tablespoon creamy peanut butter

  (optional)
• 3 stalks green onion

  (chopped)
• 2 medium limes

  (cut into wedges)
• ½ cup cilantro

  (chopped)

Instructions

• 1 Cook your 8 oz flat rice noodles according to the packaged instructions, only
  until they are just tender. Then, rinse them under cold water.
• 2 In a medium-sized mixing bowl, whisk together your sauce ingredients (3
  tablespoon fish sauce, 1 tablespoon soy sauce, 5 tablespoon light brown sugar, 2
  tablespoon rice vinegar or tamarind, 1 tablespoon sriracha, and the optional 2
  tablespoon creamy peanut butter) and set it aside.
• 3 Pour 1½ tablespoons of 3 tablespoon cooking oil into either a large saucepan or
  a wok and place it over medium-high heat.
• 4 Add the diced 8 oz chicken breast and cook for 3-4 minutes, flipping once
  halfway through. Add the 3 teaspoon garlic in the last minute of cooking the
  chicken.
• 5 Push the cooked chicken and garlic to the edges of the pan and add a tad more
  oil to the center. Pour the beaten 2 large eggs into the center of the pan and
  scramble them, breaking the eggs up into smaller pieces as they cook.
• 6 Add the cooked noodles, sauce mixture, 1 cup fresh bean sprouts, and ½ cup
  roasted peanuts to the pan and toss until everything is well combined.
• 7 Garnish with the chopped 3 stalks green onion, some 2 medium limes wedges, and
  chopped ½ cup cilantro, and serve immediately.

Nutrition Info