Chicken Pad Thai Recipe
This Chicken pad Thai recipe is a rice noodle dish made with fresh vegetables and coated in a delicious sweet and spicy Asian sauce. You can get this easy-to-make dinner on the table in less than 30 minutes!
Servings: 4
Ingredients
- 4 ounces brown rice noodles, cooked and rinsed
- 1½ pounds chicken breast, diced
- 1 cup diced red bell pepper
- 3 large eggs
- ¼ cup coconut aminos
- 1 Tablespoon rice vinegar
- 2 Tablespoons peanut butter
- 1 Tablespoon sriracha sauce
- ½ cup dark brown sugar
- ¼ cup diced green onion
- 2 Tablespoons oil for sautéing
- Fresh lime to garnish
Instructions
- Cook the chicken in a medium sized pan with a drizzle of oil on medium-high heat until fully cooked, about 6 minutes.
- Add the red bell peppers and continue cooking until the peppers are soft.
- Reduce the pan to low heat while you prep the sauce by whisking together the coconut aminos, rice vinegar, peanut butter, sriracha sauce, and brown sugar until homogenous.
- Set the sauce aside and add the eggs to the pan. Whisk the eggs until fully cooked and then remove the pan from the burner.
- Fold in the sauce and rice noodles until everything is evenly coated in the sauce.
- Top with green onions and a bit of fresh lime juice, serve, and enjoy!
Notes
1.5 lbs of diced chicken breast comes out to about 2 cups.
If you like nutty flavors, you can add 1 Tbsp of extra peanut butter. Likewise, if you like a bit more spice, you can add an extra Tbsp of sriracha sauce to the sauce, or you can drizzle it directly on your pad Thai