Weeknight Chicken Pad Thai
Skip takeout with this easy Chicken Pad Thai! Ready in under 30 minutes and healthier than what’d you get at a restaurant, it’s a flavorful weeknight meal for the whole family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Ingredients
- 4 ounces (112g) dry “Thai Kitchen” brown rice noodles
- 2 teaspoons (9g) olive oil
- 1 lb (454g) boneless skinless chicken breasts (sliced into thin strips)
- 1 medium (114g) red bell pepper (thinly sliced)
- 1/2 cup (55g) grated carrots
- 2 cloves (15g) garlic (minced)
- 1 large (57g) egg (lightly beaten)
- 2 medium (30g) chopped green onions
- 6 tablespoons (90g) “Thai Kitchen” Pad Thai sauce
- 2 tablespoons (30g) Tamari
- 1/4 cup (37g) unsalted peanuts (finely chopped)
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