Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Pad Thai
1/2 cup
Creamy peanut butter, microwaved for about 30 seconds to melt for pouring
1/4 cup
Fish sauce
1
Lime, juiced
1 tablespoon
Brown sugar
2 tablespoons
Low sodium soy sauce
2 tablespoons
Tamarind paste/rice wine vinegar)
2-3 cloves
Garlic, minced
2 teaspoons
Sriracha sauce
1/2 cup
Water or more as needed to thin sauce
8 oz
Flat rice noodles, cooked to package directions
3 tablespoons
Oil, divided
3 cloves
Garlic, minced
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts, thinly sliced into strips
2
Eggs, whisked
1 cup
Fresh bean sprouts
1/2 cup
Carrots, shredded
1
Red bell pepper, thinly sliced into strips
3
Green onions, chopped
Creamy peanut sauce
1/3 cup
Dry roasted peanuts, chopped
1
Lime, cut into wedges
1/2 cup
Fresh cilantro, cleaned and chopped
- Stir together all sauce ingredients until smooth and pourable; add more water as needed to thin to the correct consistency; set aside.
- Cook noodles according to the package directions and rinse under cold water.
- Heat about half of the oil in a large wok or sauce pan over medium-high heat.
- Add chicken strips cooking for about 3-4 minutes until almost cooked through.
- Stir in bell peppers and cook an additional 3-4 minutes until peppers are tender.
- Add minced garlic and sauté an additional minute.
- Push all ingredients in the pan to the side, add remaining oil and add the beaten eggs; scramble the eggs breaking them into small chunks as they cook.
- Add noodles, sauce, bean sprouts and some of the peanuts to the pan, tossing everything to combine.
- When serving noodle mixture, top with green onions, additional chopped peanuts lime wedges and chopped cilantro.
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Chicken Pad Thai
SMF Kitchen
@smfchicken
Yield: 4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Pad Thai
1/2 cup
Creamy peanut butter, microwaved for about 30 seconds to melt for pouring
1/4 cup
Fish sauce
1
Lime, juiced
1 tablespoon
Brown sugar
2 tablespoons
Low sodium soy sauce
2 tablespoons
Tamarind paste/rice wine vinegar)
2-3 cloves
Garlic, minced
2 teaspoons
Sriracha sauce
1/2 cup
Water or more as needed to thin sauce
8 oz
Flat rice noodles, cooked to package directions
3 tablespoons
Oil, divided
3 cloves
Garlic, minced
1 lb
Springer Mountain Farms Boneless Skinless Chicken Breasts, thinly sliced into strips
2
Eggs, whisked
1 cup
Fresh bean sprouts
1/2 cup
Carrots, shredded
1
Red bell pepper, thinly sliced into strips
3
Green onions, chopped
Creamy peanut sauce
1/3 cup
Dry roasted peanuts, chopped
1
Lime, cut into wedges
1/2 cup
Fresh cilantro, cleaned and chopped
- Stir together all sauce ingredients until smooth and pourable; add more water as needed to thin to the correct consistency; set aside.
- Cook noodles according to the package directions and rinse under cold water.
- Heat about half of the oil in a large wok or sauce pan over medium-high heat.
- Add chicken strips cooking for about 3-4 minutes until almost cooked through.
- Stir in bell peppers and cook an additional 3-4 minutes until peppers are tender.
- Add minced garlic and sauté an additional minute.
- Push all ingredients in the pan to the side, add remaining oil and add the beaten eggs; scramble the eggs breaking them into small chunks as they cook.
- Add noodles, sauce, bean sprouts and some of the peanuts to the pan, tossing everything to combine.
- When serving noodle mixture, top with green onions, additional chopped peanuts lime wedges and chopped cilantro.
