Foto: Spend With Pennies
Ingredients
4 servings
- 1 pound boneless skinless chicken thighs ( or breasts, cut into ½ inch pieces)
- 1 tablespoon vegetable oil
- 1 teaspoon garlic (minced)
- salt and black pepper (to taste)
- 2 eggs
- 8 ounces rice noodles
- 1 cup bean sprouts
- 3 g reen onions ( cut into 1 inch pieces)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped peanuts (or roasted peanuts)
- 4 lime wedges
- ⅔ cup Pad Thai Sauce (or as needed, see note for homemade)
Steps
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Prepare rice noodles according to package directions.
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Meanwhile, heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds.
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Move the chicken mixture to one side of the pan and add the eggs to the empty side of the pan. Stir the eggs until scrambled and cooked through, approximately 3 minutes.
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Add the rice noodles and sauce to the pan, toss to coat evenly and cook 1 minute. Stir in the green onions and rest 1 minute. Add bean sprouts.
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Garnish with peanuts and cilantro. Serve with lime wedges.
Nutrition Facts (per serving)
Macronutrients
Calories52026% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Spend With Pennies
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