Peanut Chicken Pad Thai

A delicious and super easy dinner idea that’s on your table in under 30 minutes! Tasty noodles, vegetables, and tender chicken thigh stir-fried and tossed in a peanut pad thai sauce, perfect for a busy weeknight.

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 oz rice noodles
• 0.5 cup soy sauce
• 3 tbsp fish sauce
• 3 tbsp coconut sugar
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp natural peanut butter optional
• 3 tbsp avocado oil
• 4 cloves garlic cloves minced
• 1 small yellow onion sliced
• 1 lb chicken thigh thinly sliced
• 4 whole green onions white parts separated and sliced
• 0.5 red pepper sliced thinly
• 2 eggs
• 1.5 cups bean sprouts
• 1 batch pad thai sauce prepared earlier
• 0.33 cup peanuts chopped plus more for topping
• 0 lime cut into wedges for garnish

Instructions

1. Soak the rice noodles in boiling water for 5 minutes until tender. Drain and rinse under cold water to stop them from cooking further.
2. In a bowl, mix soy sauce, fish sauce, coconut sugar, sesame oil, rice vinegar, and peanut butter to make the pad thai sauce. Set aside.
3. Heat avocado oil in a large pan over medium-high heat. Add garlic and onion and cook until fragrant, about 30 seconds.
4. Add the chicken thigh slices and stir fry until they are just cooked through.
5. Add the white part of the green onions and red pepper slices. Stir fry until just tender, 2-3 minutes.
6. Push the ingredients to one side of the pan and pour in the eggs. Scramble them until cooked through, then combine with the rest of the ingredients.
7. Add the bean sprouts, soaked noodles, and pad thai sauce. Toss everything until the noodles and ingredients are fully coated.
8. Stir in the chopped peanuts and green parts of the green onions. Serve with garnished peanuts, green onions, and a fresh lime wedge.