2 Servings 15 min Cook
8 Oz Rice Noodles
2 Breast, bone and skin removed Chicken Breast
1 Tbsp Peanut Oil
2 Extra large Egg
3 Cup Alfalfa Sprouts
1/3 Cup chopped Onions
1/4 Cup, chopped Onions
1 1/3 Cup Fresh Cilantro
1/4 Cup Ketchup
2 Tbsp Fish Sauce
2 Tbsp Sugar
1 Tsp Garlic
1 Tsp Peanut Butter With Omega-3
1 Lime yields Lime Juice
1/2 Tsp Crushed Red Pepper Flakes
1 Tsp Soy Sauce
Bring a medium pot of lightly salted water to a boil.
Thoroughly rinse produce and pat dry.
Place a colander in the sink.
Stem and coarsely chop cilantro.
Trim and thinly slice white portions of green onions.
Slice remaining green portions on an angle.
Coarsely chop peanuts.
Rinse chicken breasts and pat dry.
On a separate cutting board, slice chicken into ¼” strips.
Add noodles to boiling water and cook 4 minutes, stirring often.
Drain noodles in colander and run cool water over them.
Transfer back to pot, toss with 1 tsp olive oil to prevent sticking, and set aside.
Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.
Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat.
Season sliced chicken with 1 tsp salt and 1 tsp pepper.
Add chicken to hot pan and cook 5-6 minutes, or until lightly browned and chicken reaches a minimum internal temperature of 165 degrees.
Transfer chicken to a plate and wipe pan clean.
Return pan to medium-high heat and add 1 tsp olive oil, garlic, white portions of green onions, and carrots.
Cook 2 minutes, or until vegetables just begin to soften.
Add noodles, chicken, sweet chili sauce, and fish sauce to pan.
Stir and toss until all ingredients are combined and heated through, about 2 minutes.
Place finished pad thai on a plate or in a shallow bowl.
Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.