Quick Chicken Pad Thai
Ingredients
The main ingredients
-
2
large
boneless skinless chicken breasts
-
1
tbsp
coconut oil
-
1
cup
chopped broccoli florets
-
2
mini
bell peppers
-
1
green onion
chopped
-
5.25
oz
uncooked medium rice noodles
The marinade
-
¼
cup
coconut aminos
-
2
tbsp
unseasoned rice vinegar
-
2
tbsp
water
-
1
tbsp
fish sauce
-
1
tbsp
toasted sesame oil
-
1
tbsp
sriracha
-
1
tsp
Himalayan salt
-
1
tsp
ground ginger
-
1
clove
garlic
The garnish
-
to taste
toasted sesame seeds
-
to taste
finely chopped green onion
-
to taste
sriracha sauce
Instructions
- Slice the chicken breasts into thin strips and set aside.
- Mix the marinade ingredients and add the chicken to marinate.
- Cook the rice noodles in salted boiling water for 3 minutes, then drain and cool in cold water.
- Heat half the coconut oil in a wok and sauté the vegetables until fragrant.
- Transfer the vegetables to a bowl and return the wok to heat.
- Add the remaining coconut oil and the marinated chicken to the wok, cooking until opaque.
- Return the vegetables and noodles to the wok, mixing until heated through.
- Serve garnished with sesame seeds, green onion, and sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
401
Total fat
11g
Total carbohydrates
37g
Total protein
34g
Sodium
1611mg
Cholesterol
96mg
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