Pad Thai
Serves: 6
Total Cook Time: 40
Prep Time: 25
Cook Time: 15
Ingredients
- Pad Thai Dried Rice noodles 8oz
Sauce
- 4.5 TBSP coconut aminos
- 1/3 cup packed brown sugar
- 2 TBSP monk fruit
- 1/3 cup fish sauce
- 4.5 TBSP oyster sauce
- 4 TBSP rice wine vinegar
- 2 TBSP sriracha
- 4 TBSP peanut butter
Stir fry
- 2-3 TBSP neutral oil
- 1 onion sliced
- 3-4 garlic cloves finely chopped
- 1 lbs chicken breast or thigh sliced thinly
- 4 eggs, whisked
- 1-2 cups bean sprouts or 1 can
- 1 red bell pepper thinly sliced
- 3-4 green onion, chopped 1/4" pieces
- 1/2 cup peanuts chopped
- Optional: garnish with lime wedges, ground chili/cayenne, more bean sprouts
Instructions
- Boil water
- Cut chicken and while doing #3 cut veg
- Cook garlic/onion and then add chicken and cook until mostly cooked through
- Add bell pepper
- Cook per package, quickly rinse. Don’t let sit more than 5 minutes
- Mix sauce in a small bowl
- Push chicken/veg to side and scramble eggs
- Add bean sprouts, noodles and then sauce until absorbed by noodles
- Add chives and half of the peanuts, toss and remove from heat
- Garnish and serve
