Packed with flavor of Peanut butter sauce Chicken Pad Thai with veggies.
Prep Time: 8 Minutes
Cook Time: 9 Minutes
Total Time: 17 Minutes
Servings: 4
Ingredients:
1lb Boneless Skinless Chicken Thighs (or Chicken Breast)
7oz Rice Noodles (brown or white)
1 Tbsp Avocado Oil
3 Medium Carrots
5 Small Sweet Peppers (or one medium bell pepper)
1 Small Zucchini
2 Green Onions
1 Tbsp Sesame Seeds (or Hemp seeds)
Sauce:
3 Heaped Tbsp Smooth Adams Peanut Butter (make sure it is just peanuts)
4 Tbsp Low Sodium Soy Sauce (or Coconut Aminos/Tamari)
1 Tbsp Sesame Oil
1 Tbsp Diced Ginger (or ½ Tbsp ginger powder)
½ Lime Juice (about 1 Tbsp) (or lemon juice)
Directions:
Cook rice noodles according to directions, takes about 6 minutes to cook.
After noodles are done rinse under cold water so they stop cooking and set aside.
Chop up all veggies and set aside.
Chop up chicken into cubes.
Heat up a large frying pan with avocado oil for about 1 minute on medium heat. Add chicken and cook for 4 minutes till chicken is almost cooked through.
Take chicken out and put in a bowl set aside. Add veggies to frying pan and cook for 3 minutes stirring in-between.
While veggies are cooking mix sauce ingredients together in a small bowl and set aside.
Once veggies are almost done add chicken back into pan cook for 2 more minutes. Add half of sauce and combine.
Add noodles and rest of sauce and mix all together turn heat to low while mixing, top with sesame seeds and turn off heat.
Cooking Tips:
Make sure not to over cook rice noodles or they will be mushy or stick together. Feel free to use any veggies you have.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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