Pad Thai
This Pad Thai is ridiculously delicious, simple to make, and a healthier version of one of everyone’s favorite takeout meals…what’s not to love?
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 2 Oakdell Cage Free Eggs |
| 1 tbsp olive oil |
| 1 tbsp minced garlic |
| 1 chicken breast |
| 1 red bell pepper, diced |
| 8 oz flat rice noodles, cooked according to package directions |
| 1 cup bean sprouts |
| 1/2 cup crushed peanuts |
| 3 green onions, chopped |
| Cilantro |
| Lime wedges |
Sauce
| 2 tbsp soy sauce |
| 3 tbsp oyster sauce |
| 1/4 cup light brown sugar |
| 2 tbsp rice vinegar |
| 1 tbsp siracha sauce |
| 2 tbsp creamy peanut butter |
Pad Thai Directions
- To make the sauce, mix all sauce ingredients in a medium bowl. Set aside.
- In a large skillet, cook oil and garlic for 1 minute on medium-high heat. Add chicken and cook and break into pieces until it is no longer pink. Add red bell pepper and cook for 1-2 minutes. Slide chicken and bell pepper to the side of the pan to make a space to cook eggs. Add eggs and scramble.
- Add in sauce, cooked noodles, bean sprouts, peanuts and cook until warm. Stir in green onions, cilantro, and top with lime wedges.