Sesame Soy Chicken Pad Thai
- 1/3 cup soy sauce can use tamari or coconut aminos
- 1/4 cup lime juice fresh squeezed, not from concentrate
- 1/4 cup coconut or vegetable oil
- 2 tablespoons sriracha
- 1/4 cup brown or coconut sugar
- 1 lb chicken diced into 1 inch cubes
- 2 tablespoons soy sauce can use tamari or coconut aminos
- 1 teaspoon sesame oil
- 8 ounces rice noodles found in the Asian food aisle
- 1 cup mung bean sprouts rinsed
- 4 eggs scrambled (I like to do this in the same pan after I cook the chicken for added flavor!)
- 4 green onions sliced
- 1/2 cup cilantro chopped
- 1/4 cup peanuts chopped
- sriracha as desired
- 1 lime cut into wedges
Whisk together all of the ingredients. Set aside.
Let the chicken marinate in 2 tablespoons of soy sauce for 10-15 minutes (I typically do this while I chop the toppings and make the noodles).
Heat the sesame oil in a medium skillet over medium heat. Saute the chicken (don’t discard the soy sauce marinade) for 8-10 minutes, until cooked through. Remove from the pan. This is when I like to scramble the eggs for extra flavor!
Scramble the eggs, cook the noodles according to package directions, and prepare your remaining toppings.
Serve by dishing up the rice noodles, top with chicken and any desired toppings. Pour about 2 tablespoons of sauce over top (a little goes a long way with this sauce!) then toss to combine.
For leftovers- keep the noodles, chicken, sauce and toppings separate. Reheat separately, then combine as usual.
Recipe only slightly adapted from Rachel Schultz. Her recipe is amazing and I have been making it for years! Thanks, girl!