Chicken Pad Thai
Pasta & Noodles, Poultry
Ingredients
- 7 oz rice noodles
- 2 Tbsp olive oil 2 lb chicken thighs, boneless and skinless
- 1 tsp sesame oil 1 bell pepper, any color, thinly sliced
- ½ medium onion, thinly sliced
- 2 eggs
- Pad Thai Sauce
- ½ C soy sauce
- 2 Tbsp honey
- 1 Tbsp rice wine vinegar
- Juice of ½ lime
- ¼ tsp red pepper flakes
- ¼ tsp ginger
- Toppings: chopped peanuts, cilantro, limes and sriracha
Directions
Make rice noodles per package directions; drain and set aside. In a small bowl, add all sauce ingredients. Whisk and set aside.
Dice chicken thighs into bite-sized chunks and add to Dutch oven on medium heat with 1 tablespoon olive oil. Cook 10-15 minutes until chicken is fully cooked through and edges are getting browned and crispy. Remove and set on a plate.
In the same skillet, add sesame oil and remaining olive oil. Add bell peppers and onion. Saute for about 5 minutes on medium-low until veggies start softening. Move peppers and onions to the side and crack 2 eggs in the middle. Stir to scramble, then gently combine with veggies.
Add chicken, noodles and sauce. Gently toss with tongs to coat. Simmer 5 minutes, then serve immediately. Add toppings as desired. Serves: 4-6.
