INGREDIENTS
pad Thai noodles |
8 oz.
|
avocado oil |
1 Tbsp.
|
onion, sliced |
1/2 cup
|
boneless skinless chicken breasts, thinly sliced to bite-size pieces |
1 lb.
|
ginger, grated |
1 Tbsp.
|
garlic, minced |
2 cloves
|
red bell pepper, thinly sliced and halved |
1/2 cup
|
green cabbage, shredded |
1 cups
|
carrots, shredded |
1/2 cup
|
low-sodium soy sauce |
2 Tbsp.
|
low-sodium broth |
1/4 cup
|
fish sauce |
2 Tbsp.
|
lime juice |
2 Tbsp.
|
brown sugar |
2 Tbsp.
|
roasted red chili paste |
1 Tbsp.
|
large eggs, scrambled |
2
|
green onions, sliced |
1/4 cup
|
peanuts, chopped |
1/4 cup
|
Lime wedges, to serve |
DIRECTIONS
- PREPARE rice noodles according to package instructions. SET aside.
- In a large skillet over medium-high heat, ADD the avocado oil and onion. COOK until tender
and slightly softened. ADD chicken and COOK until no longer pink. - ADD the ginger and garlic, and COOK until fragrant. ADD the bell pepper, cabbage, and carrots. In a
small bowl, COMBINE soy sauce, broth, fish sauce, lime juice, brown sugar, and chili paste.
POUR into skillet and SIMMER over medium-low heat. - ADD the cooked noodles and TOSS until combined, then ADD the scrambled eggs and STIR
gently to combine. - SERVE in bowls and TOP with green onions, peanuts, and lime wedge.
- REFRIGERATE leftovers up to 4 days.