Chicken Pad Thai

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Garlic

  Raw

  3 clove or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Onions

  Young green, tops only

  3 stalk or 36g

• Dry Roasted Peanuts

  Planters

  ½ cup or 76g

• Limes

  Raw

  2 fruit or 134g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Brown sugar

  4 tbsp or 36g

• Natural Rice Vinegar

  Trader Joe's

  2 tbsp or 30g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Peanut butter

  Chunk style, without salt

  1 tbsp or 16g

Directions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Mix the sauce ingredients together (fish sauce through peanut butter). Set aside.
3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the chicken or tofu, garlic. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
6. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
7. From: https://tastesbetterfromscratch.com/pad-thai/