Chicken Pad Thai with Peanut Sauce
I'm obsessed with peanut sauce and this one is crazy good and is now a family fav. This insanely delicious dinner comes together quickly and bonus its healthy and beautiful too! Feel free to use shrimp instead of chicken or make it vegetarian by using all your favorite veggies or tofu. Get ready to lick your plate or bowl clean!
Pad Thai with Chicken and Peanut Sauce
8 ounces flat rice noodles
3 Tablespoons toasted sesame oil
8 ounces chicken breast cut into bite sized pieces
1 cup canned bean sprouts, drained well
1 red pepper thinly sliced
1/2 cup thinly sliced carrot sticks
3 green onions sliced diagonally (reserve 2 Tablespoons for garnish)
½ cup roasted peanuts, roughly chopped (reserve 2 Tablespoons for garnish)
1 tablespoon lime juice or to taste
½ cup fresh cilantro chopped
2 Tablespoons fish sauce
2 Tablespoons soy sauce
1 Tablespoon Shaoxing wine (or rice vinegar)
1 Tablespoon chili garlic sauce
⅓ cup brown sugar
2 Tablespoons creamy peanut butter
1 Tablespoon sriracha sauce (optional for extra spiciness)
Cook the noodles according to the package directions, then drain and rinse under cold water to stop the cooking.
While the noodles are boiling or prep in advance the sauce ingredients. Season with salt and pepper or adjust other ingredients to your taste.
Saute the chicken in the oil in a large saute pan over medium-high heat for a couple of minutes then add the garlic, red pepper slices and green onion until the chicken is cooked though, another 2 minutes. The veggies should still be crisp.
Push everything to the side of the pan and add a little more oil then add the sauce, bean sprouts, noodles and peanuts. Stir enough to combine all the ingredients.
Serve in fun bowls and garnish with green onions and reserved peanuts and cilantro.
This dish will keep in the refrigerator for 3 days. I ate leftovers cold and I’m not gonna lie, I was a fan! However, you may also reheat it lightly in the microwave. ENJOY!!!
Here's the printable pdf below.