About This Recipe
This easy homemade Pad Thai recipe is a lightened up version of the original! Made with shrimp, eggs, and tofu, it’s packed with protein and has that classic sweet-tangy flavor you love.
Ingredients
- 10 oz rice noodles
- 2 lbs boneless skinless chicken breast
- 1 lb frozen stir fry vegetables (You can use fresh, the frozen combo is just easier.)
- 1 Tbsp garlic
- 2 eggs
- 1 tbsp olive oil
- 2 Tbsp melted peanut butter
- 10 tbsp Pad Thai sauce (I use my grocery store brand sauce from a jar.)
- Lime
- 1/3 cup crushed peanuts
- 3 green onions
Instructions
- Cook the noodles according to the instructions on the package.
- Cut your raw chicken into thin slices of about ⅛-¼” thick.
- Fill a large pot with water, salt it, and bring it to a light boil.
- Add in the chicken and cook until white throughout. It will only take a couple of minutes. Be careful not to over cook it.
- Thaw the vegetables in the microwave and drain any water.
- In a large skillet over medium high heat, add some olive oil and sauté the garlic and vegetables for a few minutes.
- Push the vegetables out of the way, add a bit more oil and crack the eggs into the pan and scramble.
- Add in chicken, noodles, sauce and peanut butter. Stir to incorporate.
- This recipe makes 5 servings. Divide the food evenly between 5 containers. Top with lime wedge, green onion, and peanuts.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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