Dinner Lunch

Chicken Pad Thai

Chicken Pad Thai

SMF Kitchen
@smfchicken

00:10
Prep
00:20
Cook
00:30
Total Time

Ingredients & Directions

Directions

Chicken Pad Thai

1/2 cup
Creamy peanut butter, microwaved for about 30 seconds to melt for pouring
1/4 cup
Fish sauce
1
Lime, juiced
1 tablespoon
Brown sugar
2 tablespoons
Low sodium soy sauce
2 tablespoons
Tamarind paste/rice wine vinegar)
2-3 cloves
Garlic, minced
2 teaspoons
Sriracha sauce
1/2 cup
Water or more as needed to thin sauce
8 oz
Flat rice noodles, cooked to package directions
3 tablespoons
Oil, divided
3 cloves
Garlic, minced
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts, thinly sliced into strips
2
Eggs, whisked
1 cup
Fresh bean sprouts
1/2 cup
Carrots, shredded
1
Red bell pepper, thinly sliced into strips
3
Green onions, chopped
Creamy peanut sauce
1/3 cup
Dry roasted peanuts, chopped
1
Lime, cut into wedges
1/2 cup
Fresh cilantro, cleaned and chopped
  1. Stir together all sauce ingredients until smooth and pourable; add more water as needed to thin to the correct consistency; set aside.
  2. Cook noodles according to the package directions and rinse under cold water.
  3. Heat about half of the oil in a large wok or sauce pan over medium-high heat.
  4. Add chicken strips cooking for about 3-4 minutes until almost cooked through.
  5. Stir in bell peppers and cook an additional 3-4 minutes until peppers are tender.
  6. Add minced garlic and sauté an additional minute.
  7. Push all ingredients in the pan to the side, add remaining oil and add the beaten eggs; scramble the eggs breaking them into small chunks as they cook.
  8. Add noodles, sauce, bean sprouts and some of the peanuts to the pan, tossing everything to combine.
  9. When serving noodle mixture, top with green onions, additional chopped peanuts lime wedges and chopped cilantro.

JOIN The FLOCK

Get coupons, recipes, and more
delivered straight to your inbox.

Dinner Lunch

Chicken Pad Thai

Yield: 4

00:10 Prep
00:20 Cook
00:30 Total Time

Ingredients

Directions

Chicken Pad Thai

1/2 cup
Creamy peanut butter, microwaved for about 30 seconds to melt for pouring
1/4 cup
Fish sauce
1
Lime, juiced
1 tablespoon
Brown sugar
2 tablespoons
Low sodium soy sauce
2 tablespoons
Tamarind paste/rice wine vinegar)
2-3 cloves
Garlic, minced
2 teaspoons
Sriracha sauce
1/2 cup
Water or more as needed to thin sauce
8 oz
Flat rice noodles, cooked to package directions
3 tablespoons
Oil, divided
3 cloves
Garlic, minced
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts, thinly sliced into strips
2
Eggs, whisked
1 cup
Fresh bean sprouts
1/2 cup
Carrots, shredded
1
Red bell pepper, thinly sliced into strips
3
Green onions, chopped
Creamy peanut sauce
1/3 cup
Dry roasted peanuts, chopped
1
Lime, cut into wedges
1/2 cup
Fresh cilantro, cleaned and chopped
  1. Stir together all sauce ingredients until smooth and pourable; add more water as needed to thin to the correct consistency; set aside.
  2. Cook noodles according to the package directions and rinse under cold water.
  3. Heat about half of the oil in a large wok or sauce pan over medium-high heat.
  4. Add chicken strips cooking for about 3-4 minutes until almost cooked through.
  5. Stir in bell peppers and cook an additional 3-4 minutes until peppers are tender.
  6. Add minced garlic and sauté an additional minute.
  7. Push all ingredients in the pan to the side, add remaining oil and add the beaten eggs; scramble the eggs breaking them into small chunks as they cook.
  8. Add noodles, sauce, bean sprouts and some of the peanuts to the pan, tossing everything to combine.
  9. When serving noodle mixture, top with green onions, additional chopped peanuts lime wedges and chopped cilantro.