One pot pad thai with peanut sauce

One pot pad thai with peanut sauce

 

Ingredients:

Serves 8

- 1 package of pad thai Noodles (but feel free to substitute them for another type)

- 2 tbsp Sesame Oil

- 2 Eggs

- 1 Diced Chicken Breast (or tofu, or shrimp or beef. protein of choice)

- 1/4 cup of Shallots

- 1 cup Pad Thai Sauce (we used 1/4 cup each of fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha). Made approx 1 cup used it all

- 1 cup Bean Sprouts

- 1/2 cup Crushed Peanuts

- 1/4 cup Green Onions

- 1/4 cup Cilantro

5 Ingredient Peanut Sauce:

(also great for spring rolls, asian salad, etc…! I eyed everything & didn’t measure anything)

1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)

2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)

1-2 Tbsp maple syrup (or other sweetener of choice)

1 tsp chili garlic sauce (or 1/4 tsp red pepper flake // adjust to preferred spice level)

2-3 Tbsp lime juice

appr. 1/4 cup Water (to thin)

Directions:

Cook noodles according to package instructions. Toss with 1 Tbsp. of sesame oil and set aside. Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside. Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast. Set aside once chicken is fully cooked. Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. Then, add your noodles, eggs, and chicken back into the pot. Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha). Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.  Dish up and garnish with extra peanuts, peanut sauce, hoisin, sriracha, green onions, and cilantro. Enjoy!