Sesame Soy Chicken Pad Thai
Ingredients
- 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
Instructions
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Whisk together all of the ingredients. Set aside.
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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).
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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!
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Scramble the eggs, cook the noodles according to package directions, and prepare your remaining toppings.
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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.
Recipe Notes
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!
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