8ouncesbrown rice pad thai noodlesor flat rice noodles of choice
1.5lbsboneless skinless chicken breastcubed
3tablespoonsextra virgin olive oil
3clovesgarlicminced
2eggslightly beaten
1cupshredded carrots
2small red bell pepperssliced
1cupfresh bean sprouts
2green onionsplus more for garnish
½cupfresh cilantroplus more to garnish
½cupdry roasted peanutschopped (plus more to garnish)
2limes
Pad Thai Sauce:
2tablespoonsfish sauce
2tablespoonssoy sauce
2tablespoonextra virgin olive oil
2tablespoonsrice wine vinegar
5tablespoonsbrown sugar
2tablespoonpeanut butter
1tablespoonsriracha hot saucemore to taste if you like some spicy heat
Instructions
In a medium sized bowl, soak the rice noodles for 10 minutes in warm water (or according to the package directions).
Drain and add a drizzle of olive oil to prevent sticking. Set aside.
In a small bowl, mix all the sauce ingredients together until smooth. Set sauce aside.
In a large frying pan, add 1 tablespoon of olive oil and heat on medium-high heat. Add the cubed chicken and cook for 5 minutes per side or until cooked through. Place on a plate and set aside.
In the same pan, heat 1 more tablespoon of olive oil.
Add the garlic, sliced red peppers and carrots.
Saute for 5 minutes or until the veggies are slightly tender. Remove from the pan to a bowl or plate.
Using the same pan; place beaten eggs in the center.
Turn the heat setings down to low.
With a spatula, scramble the eggs and break them up into smaller pieces as it cooks.
Add the cooked noodles, sauteed veggies back into the pan.
Top with the peanuts, sprouts, cilantro and green onion.
Evenly pour the prepared sauce over the top.
Gently mix to combine and lightly warm the noodles back up.
Remove the pad thai from the heat and top with additional crushed peanuts, cilantro and green onions.
Serve with lime wedges.
Notes
Leftovers can be stored in an air tight container for 2-3 days.