SPICY CHICKEN PAD THAI
This spicy chicken Pad Thai is warming, nutritious, and super easy to make. It's packed with healthy proteins from chicken breast, healthy fats from peanuts, fiber from bell peppers, and micronutrients from fresh herbs and greens. And few more things....it's gluten-free and has no added sugars!
Servings: 4
Calories: 688kcal
Ingredients
Noodles
- 180 g rice noodles
- 500 g chicken breasts pat it dry and cut into small pieces
- 2 eggs
- 1 large red bell pepper or two small bell peppers thinly sliced
- 2 cloves garlic minced
- 2 dried chili peppers or chili flakes minced
- Freshly ground black pepper
Sauce
- 3 tablespoons fish sauce
- 3 tablespoons tamari soy sauce
- 2 tablespoons peanut butter creamy
- 1 tablespoon apple cider vinegar or rice vinegar
Toppings
- 180 g fresh bean sprouts
- 100 g roasted peanuts
- 2 green onions
- Sesame seeds optional
- Cilantro chopped
- 1 lime cut in wedges
Instructions
- Mix the souse ingredients together and set aside.
- Cook noodles according to package instructions. Then rinse under cold water and set aside.
- Beat the eggs in a bowl and set aside.
- Heat a large wok or saucepan over medium-high heat. Add olive oil.
- When the wok is hot, add the chicken, garlic, chili peppers and pinch of freshly ground black pepper. Cook all the way through. Add the bell pepper and cook for another 4 minutes.
- Push everything to the side of the wok so in the middle you can see the bottom of the wok.
- Add the bitten eggs and scramble until fully cooked.
- Add the noodles and the souse into the wok. Combine everything together.
- Serve with fresh bean sprouts on the side.
- Top with roasted peanuts, cilantro, green onions, and the lime wedges. Squeeze the lime over the noodles right before eating.
Nutrition
Calories: 688kcal