Week 36: Chicken Pad Thai

Chicken Pad Thai

Asian dishes are one of my favorite types of cuisine. I’ve always been hesitant to try making some of the more complex recipes- for fear of being unable to recreate the delicious tastes. While this pad thai recipe is not the most authentic, it is tasty and satisfies any pad thai craving I might have in the moment. Great for dinner and keeps extremely well for lunch later in the week!

Chicken Pad Thai

6 ounces rice noodles
1 tablespoon peanut oil
6 ounces chicken
2 shallots, finely diced
2 cloves garlic, chopped
1/2 cup spicy peanut sauce
1 egg, lightly beaten
2 tablespoons roasted peanuts, chopped
2 green onions, sliced
1/4 cup cilantro, chopped
1 lime cut into wedges

Chicken Pad Thai

Cook the noodles in water as directed on package until just pliable.

Heat oil in a pan over medium-high heat, then add the chicken, shallots and garlic and saute for 1 minute. Add the peanut sauce and noodles, mix and move to the side of the pan.

Next, add the egg, letting it set a bit, then mix it with the noodles. Finally add the peanuts and green onions and cilantro and remove from heat.

Chicken Pad Thai


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