Better Than Take-Out Chicken Pad Thai
Let's hear it for the Pad Thai lovers! This Chicken Pad Thai is seriously way Better Than Take-Out and is so simple to make. You may never order take-out again!
Ingredients
- 3 Tbs Fish Sauce
- 2 Tbs Tamarind Sauce
- 3 Tbs Truvia Sugar if using regular sugar you will need to double this
- 2 Tbs Sweet Chili Sauce
- 4 oz Pad Thai Brown Rice Noodles
- 1 lb boneless skinless Chicken Breast cut into small bite size pieces
- 4 Green Onions chopped
- 2 Garlic Cloves minced
- 2 Shallots finely chopped
- 4 Tbs Coconut Oil
- 3 Eggs lightly beaten
- 1/4 cup fresh Cilantro chopped
- Juice of 1 Lime
- Peanuts for garnish
Instructions
- Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast.
- In small sauce pan add fish sauce, tamarind, sugar, and chili sauce.
- Place sauce pan on stove and heat over low setting, let sit until ready to use.
- In large pot fill with water and bring to an almost boil.
- Add the noodles and turn off the heat.
- Let the noodles sit in the hot water for 8-10 minutes.
- While the noodles are cooking,
- Heat large wok over med-high heat with 2 Tbs coconut oil.
- Add to wok garlic, shallots, and chicken.
- Cook over med-high heat stirring often for about 5-8 minutes or until chicken is no longer pink inside.
- Remove from pan and set aside.
- In wok add 2 more Tbs coconut oil and eggs.
- Stir around eggs until scrambled about 1 minute.
- Add noodles, chicken, and sauce to the wok, cook 1-2 minutes.
- Add cilantro, green onions, and lime juice to wok and stir. Remove from heat.
- Garnish with peanuts and serve immediately.
- Enjoy!
Nutrition
Calories: 482kcalCarbohydrates: 46gProtein: 29gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 218mgSodium: 1341mgPotassium: 614mgFiber: 2gSugar: 18gVitamin A: 420IUVitamin C: 6mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!