Chicken Pad Thai

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 2 cups Bean sprouts
  • 1 Cilantro
  • 2 cloves Garlic
  • 2 Green onions
  • 1 Lime, Juice of
  • 1 cup Matchstick carrots
  • 1 Peanuts
  • 1 Red bell pepper, thin

• Refrigerated

  • 3 Eggs

• Condiments

  • 4 tsp Chili garlic sauce or sriracha sauce
  • 6 tbsp Soy sauce

• Pasta & Grains

  • 12 oz Thai rice noodles

• Baking & Spices

  • 6 tbsp Brown sugar

• Oils & Vinegars

  • 1 tbsp Oil
  • 3 tbsp Rice vinegar

Found on garnishandglaze.com

Ingredients

• 6 tablespoons brown sugar
• 6 tablespoons soy sauce
• 3 T rice vinegar
• 4 teaspoons chili garlic sauce or sriracha sauce
• Juice of 1 lime
• 12 ounces Thai Rice Noodles
• 1½ pounds chicken breasts, sliced into thin stripes
• 1 tablespoon oil
• 3 eggs, beaten
• 2 cups bean sprouts
• 1 red bell pepper, sliced thin
• 1 cup matchstick carrots
• 2 green onions
• 2 cloves garlic
• Cilantro
• Peanuts

Directions

• Mix all the sauce ingredients in a bowl and set aside.
• Cook noodles according to package.
• Meanwhile, heat oil in a large non-stick skillet over medium-high heat and cook chicken for 4-6 minutes until done. Remove from pan and set aside. Add the eggs and scramble until done and then remove from pan. Saute the bell pepper 1-2 minutes and then add the bean sprouts, carrots, green onion, and garlic. Cook for 1-2 more minutes. Add the noodles along with the chicken, eggs, and sauce and cook 1 more minute.
• Serve garnished with cilantro and peanuts.