Chicken Breast Pad Thai Recipe

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon creamy peanut butter
• 1 teaspoon Sriracha hot sauce
• 3 tablespoons peanut oil
• 10 ounces boneless
• skinless chicken breast
• sliced into 1/2-inch strips
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 cup frozen Asian stir-fry blend
• 4 ounces medium-wide rice noodles
• soaked in warm water until softened
• drained
• 1 tablespoon packed light brown sugar
• 1 tablespoon cider vinegar
• Kosher salt
• to taste
• Freshly ground black pepper
• to taste
• 1/4 cup bean sprouts
• Lime wedges
• Fresh cilantro leaves
• Roasted unsalted peanuts

Instructions

1. In a small bowl, whisk together the soy sauce, water, peanut butter, and Sriracha until smooth.
2. Set aside.
3. Heat a wok or large nonstick saute pan over medium-high heat and add the oil.
4. When the oil is hot, add the chicken.
5. Stir-fry the chicken until the pieces are lightly browned, 2 to 3 minutes.
6. Add the garlic and ginger and stir-fry until fragrant, about 1 minute.
7. Add the frozen vegetables and stir-fry until the chicken is just cooked through, about 2 minutes.
8. Add the noodles and toss to mix, coating the noodles with the oil.
9. Add the reserved peanut sauce, the brown sugar, and the cider vinegar and toss so everything is evenly coated.
10. Stir-fry until everything is hot, about 2 minutes.
11. Taste, seasoning with salt and black pepper to taste.
12. Remove from the heat and add the bean sprouts.
13. Transfer to a serving platter and garnish with lime wedges, cilantro, and the peanuts.