Chicken Pad Thai
This quick and satisfying dish features tender rice noodles, juicy chicken, and crisp veggies, all brought together by a tangy, savory sauce.
Ingredients
- 1 pound flat rice noodles
- 3 tablespoons toasted sesame oil
- 1 tablespoon coconut oil
- 1 medium onion diced small
- 1 pound boneless, skinless chicken breast sliced into thin strips
- 3 to 5 cloves garlic finely minced or pressed
- 1 tablespoon ground ginger or 1/2 tablespoon fresh ginger
- 8 ounces thinly sliced green cabbage about 3 to 4 loosely packed cups
- 1 cup shredded carrots
- ⅓ cup low-sodium soy sauce
- ¼ cup fish sauce
- ¼ to ⅓ cup freshly squeezed lime juice
- 2 tablespoons honey or agave syrup
- 1 large egg scrambled
- 2 tablespoons sriracha optional
- ⅔ cup chopped roasted peanuts preferably reduced-salt
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.
- Heat toasted sesame oil and coconut oil in a large skillet over medium-high heat. Add diced onion and sauté for about 5 minutes until soft.
- Add chicken strips and cook for 3 minutes, stirring to cook evenly. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in cabbage and carrots, then add soy sauce, fish sauce, and lime juice. Cover and simmer for 3 minutes.
- Drizzle honey over the mixture, then add cooked noodles. Toss everything together off the heat.
- Fold in scrambled egg and sriracha, if using. Garnish with green onions and peanuts before serving.
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Notes
Serve hot with lime wedges and optional fresh herbs.