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Recipes Weeknight Meals

Easy Chicken Pad Thai

We love finding and experimenting with recipes online, in magazines, and cook books. We laugh when we read a recipe that calls for 1 or 2 cloves of garlic (we seldom cook with less than 4 cloves). We’ve experimented with several Pad Thai recipes and have finally come up with one we like! This is a easy weeknight meal, especially if you use rotisserie chicken or if you have cooked chicken in the freezer.

I recently bought 3.5 lbs of Coleman Organic Chicken Breasts from Costco and baked them in the oven at 350 for 30 minutes. Brush a little olive oil on top and season with salt and pepper. Once cooled, chop and freeze 2 cups each per bag to pull out for a week night meal.

If you are not using prepared chicken, follow the directions above to bake chicken breast in the oven while prepping the ingredients below.  We love this recipe and so does our 4 year old!  I hold back on the Sriracha until I pull his out, then go a little crazy on ours.  

Easy Chicken Pad Thai
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Ingredients
  1. 1 8oz package of Rice Noodles
  2. 1 cube of chicken bouillon
  3. 1 T olive oil
  4. 4 green onions, thinly sliced (dark and light greens divided)
  5. 2 eggs, beaten
  6. 1 large carrot, diced
  7. 1 red bell pepper, diced
  8. 4 cloves of fresh garlic, minced
  9. 4 T creamy peanut butter
  10. 3 T low sodium soy sauce
  11. 1 T Sriracha
  12. 2 cups shredded or cubed cooked chicken
  13. ½ cup chopped peanuts
  14. ¼ chopped cilantro for garnish
Instructions
  1. 1. In a large wok, sauté red pepper, carrot, light green onions, and garlic in olive oil until softened, approximately 8 minutes. Stir to promote even cooking and prevent garlic from burning. Scramble the eggs on one side of the pan, then stir veggies and eggs together before adding sauce and noodles.
  2. 2. Fill stock pot with water and 1 bouillon cube. Boil noodles and cook per instructions (rice noodles are around 4-5 minutes). Reserve 1 cup of broth before draining noodles.
  3. 3. Stir peanut butter, sriracha, and soy sauce into reserved broth.
  4. 4. Pour noodles and sauce into wok with veggies and stir until combined.
  5. 5. Add in cooked chicken and serve with cilantro, green onions, and chopped peanuts.
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