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Pad Thai

September 13, 2017


This is by no means super authentic Pad Thai, but it is delicious nonetheless. Fresh lime juice and cilantro put it in a whole new light. Its a flavor explosion!









4 servings

  •  Thinly sliced chicken breast (1-2 breasts are usually enough)
  •  8 oz dried flat rice noodles (I used red Thai noodles, but you can use white)

  •  2 T brown sugar
  •  2 T lime juice
  •  3 T soy sauce
  •  1 squirt Sriracha
  •  2 t. Coconut oil (or olive oil)
  •  3 scallions, sliced. Separate white and green parts
  •  1 garlic clove, minced
  •  2 large eggs, lightly beaten
  •  1/2 c. fresh cilantro
  •  1/4 c chopped roasted, salted peanuts




  1. Soak noodles according to package instructions. Drain.

  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriarcha

  3. In a large skillet, heat oil over medium high heat. Add chicken in a single layer and cook undisturbed 3 minutes, then turn and cook approximately 3 more minutes, or until chicken is no longer pink. 

  4.  Remove chicken and add scallion white and garlic. Cook until fragrant (about 30 seconds), add eggs and cook until almost set (about 30 seconds). Remove eggs to a plate.

  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft. Add egg mixture and toss to coat, breaking up eggs gently. Add chicken and heat until heated through.

  6. Serve with cilantro and peanuts.










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