This hits my pad thai cravings in under 30 minutes!
Ingredients
- 8 ounces rice noodles
- 2 tablespoons Grapeseed Oil
- 3 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 1/2 pound boneless chicken breast, cut into small pieces
- 2 eggs, whisked
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoons sambal oelek or sriracha (more if you want it spicy)
- 1 cup bean sprouts
- 4 green onions, sliced
- 1/2 cup peanuts, chopped
- 2 limes, cut into wedges
- 1/2 cup cilantro
Instructions
- Bring a large salted pot of water to a boil and cook the rice noodles for about 2 minutes (they should be undercooked). Drain and set aside.
- Make the sauce by mixing the fish sauce, soy sauce, brown sugar, rice vinegar and sambal.
- Heat the oil in a large saute pan over medium high heat. Add the onion and garlic and saute for 3 minutes until the onions start to brown. Add the chicken and saute for about 2 minutes per side. Push the onions and chicken aside. Add the eggs and cook to a scramble. Add the noodles and sauce. Toss to combine and cook for another 2 minutes until the noodles are tender.
- Serve with peanuts, cilantro, beans sprouts and lime.
Serves 4
Takes 30 minutes
