Description
Throw away those takeout menus, this Easy Spicy Chicken Pad Thai will be your new favorite dinner that’s quicker than delivery!
Ingredients
- 4 ounces, fluid Rice Noodles
- 3 Tablespoons Canola Oil, Divided
- ½ pounds Chicken Breast, Sliced Into Very Thing Strips
- ½ Red Bell Pepper, Halved And Thinly Sliced
- ¾ cups Carrots, Shredded Or Julienned
- 2 cloves Garlic, Minced
- 1 Egg, Beaten
- 1 Green Onion, Chopped
- ¼ cups Unsalted Peanuts, Roughly Chopped
- 2 Tablespoons Cilantro Leaves, Chopped
- FOR THE SAUCE:
- 2 Tablespoons Packed Brown Sugar
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Lime Juice
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Smooth Peanut Butter
- 1 Tablespoon Sriracha Or Another Chili Paste
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Pepper
Preparation
Prepare rice noodles according to package directions. Rinse noodles in cold water, drain and toss in with 1 tablespoon canola oil. Set aside.
Add all of the sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
While rice noodles are soaking, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3–4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
Heat one tablespoon canola oil over in same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1–2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts and heat through.
Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.
