Chicken and Vegetable Pad Thai

Name: Chicken and Vegetable Pad Thai
Ingredients: 1 lb pad Thai rice noodles; 3/4 cup soy sauce or coconut aminos; cilantro; 3/4 cup fish sauce; 2 lb boneless skinless chicken breasts, cut into 2 inch pieces; chopped peanuts; lime; 1 tbsp olive oil or avocado oil; 1/3 cup whole wheat flour; 3/4 cup ghee or butter; 1 garlic clove, minced; green onion; sesame seeds; 1 tbsp tamari tamarind powder; bell peppers, sliced; 2 cup shredded carrots; 8 oz bean sprouts; 6 eggs, beaten

Instagram Print

a chicken and vegetable pad thai with a full nutritional profile.

Ingredients

Scale

Sauce Ingredients

Optional Toppings

Method

1
Start by coating your chicken in flour and shake off excess.
2
Cook noodles to package directions.
3
Heat 1/2 cup ghee over medium high heat and add chicken in a single layer.
4
Cook 4 minutes each side and set aside.
5
Add remaining ghee and cook peppers for 3 minutes.
6
Add carrots and sprouts and cook 3 more minutes.
7
Pour in eggs and cook until scrambled and cooked through.
8
Return chicken and noodles to pan of veggies and stir in sauce.
9
Top with your favorite toppings serve and enjoy.

Filed underWeeknight Dinners

Keep cooking

Related recipes

High-Protein Thai Chicken Meatballs
Spicy Peanut Beef & Veggie Udon
Whole Food Chicken Curry Meatballs

Chicken and Vegetable Pad Thai

Ingredients

Sauce Ingredients

Optional Toppings

Method

Related recipes

High-Protein Thai Chicken Meatballs

Spicy Peanut Beef & Veggie Udon

Whole Food Chicken Curry Meatballs