Chicken Pad Thai

By Vic

Public ♥ 0 Add to Meal Plan

Prep Time

15 min

Cook Time

15 min

Servings

2 servings

Difficulty

Easy

10 oz chicken breast, thinly sliced 6 oz gluten-free rice noodles, dry 2 eggs 1 medium carrot, julienned or shredded 2 green onions, green tops sliced 1 tbsp olive oil 2 tbsp peanut butter 1 1/2 tbsp gluten-free soy sauce 1 tbsp lime juice 1 tbsp rice vinegar 2 tsp maple syrup 1 tsp fish sauce, optional 2 tbsp water 2 tbsp unsalted peanuts, chopped

1. Cook or soak the rice noodles according to package directions until just tender. Drain and set aside. 2. Whisk peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, optional fish sauce, and water until smooth. 3. Heat half the olive oil in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes until browned and 165°F internally. Transfer to a plate. 4. Add the remaining oil and carrot to the skillet and cook for 2 minutes. Push to one side, add the eggs, and scramble until just set. 5. Return chicken to the skillet. Add noodles, green onion tops, and sauce. Toss over medium heat for 1-2 minutes until coated and hot. 6. Divide between two plates and top with chopped peanuts.