Description
A hearty and flavorful Chicken Pad Thai that combines tender chicken, vibrant vegetables, and silky rice noodles for a perfect balance of sweet, savory, and a hint of spice.
Ingredients
- 1 lb Chicken breast, boneless skinless
- 1 cup Carrots, julienned
- 3 cloves Garlic, minced
- 1 tbsp Ginger, ground
- 8 oz Green cabbage, shredded
- 3 Green onions, chopped
- 1 Onion, medium, sliced
- 2/3 cup Peanuts, roasted and chopped
- 1 Egg, large
- 1/4 cup Fish sauce
- 2 tbsp Honey or agave syrup
- 1/4 cup Lime juice, freshly squeezed
- 1/3 cup Soy sauce, low-sodium
- 2 tbsp Sriracha (optional for heat)
- 1 lb Flat rice noodles
- 1 tbsp Coconut oil
- 3 tbsp Sesame oil, toasted
Instructions
- Begin by cooking the flat rice noodles according to package instructions. Once done, set them aside.
- In a large pan or wok, heat the coconut oil over medium heat.
- Add the chopped onion, garlic, and ginger, sautéing until fragrant.
- Toss in the chicken breasts, cooking until browned and fully cooked through.
- Stir in the carrots and cabbage, cooking until they are tender yet still crisp.
- Push the ingredients to one side of the pan and crack the egg into the empty space, scrambling until fully cooked.
- Mix in the noodles alongside the fish sauce, soy sauce, honey, lime juice, and Sriracha.
- Toss everything together thoroughly and heat through to integrate flavors.
- Serve immediately, topped with roasted peanuts and chopped green onions.
Notes
Serve garnished with fresh cilantro and lime for an extra zing. Can be customized with shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai