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BETTER THAN TAKEOUT CHICKEN PAD THAI

You'll love this recipe for its healthy ingredients and tangy taste. It comes together quickly and serves 4 adults easily... also works for our family of 6 (not including our college age kid).

YOU'LL NEED:

  • avocado oil, as needed for cooking
  • 1-1/2 pounds chicken breast or tenders, thinly sliced (like you would for stir fry or fajitas)
  • 1 package dried pad thai rice noodles, cooked to package directions
  • 2 cloves garlic, minced
  • 1/2 onion, sliced
  • 2 eggs, gently whisked
  • 1 cup bean sprouts (plus more for topping)
  • 1/2 cup firm tofu, cut into bite sized pieces (optional IMO)
  • 1/4 cup garlic chives, cut to inch size pieces
  • 1/4 cup peanuts, roughly chopped (plus more for topping)
  • 2 limes, cut into wedges for serving
  • ground chilli or cayenne pepper, to taste (for those that want extra stars - optional)
  • 1/2 cup pad thai sauce* (see note)

HERE'S HOW:

  • Prep toppings, as desired, setting aside bean sprouts, peanuts, and lime wedges.
  • Heat avocado oil over medium-high heat and sauté onions and garlic for a few minutes. Reduce heat to medium and add chicken. Cook most of the way through. Move chicken mixture to one side of pan and pour egg into the other. Scramble before mixing everything together (like you would for fried rice). Cover and let sit while you prepare noodles.
  • Prepare noodles according to package directions. In a large pot, add noodles and avocado oil (to taste) and stir fry for a few minutes. Add bean sprouts, chicken mixture, tofu (if using), and sauce. Toss together until sauce is distributed evenly. Add chives and peanuts and toss gently.
  • Serve immediately with toppings of choice!