Chicken Pad Thai

I absolutely love pad Thai. It’s hearty a little bit spicy and oh so delicious. This recipe could easily serve 8.


One package of rice noodles

1 pound organic ground chicken

1/2 cup firm diced tofu

One head of cilantro chopped leave the stems out

One bunch approximately eight Green onions/scallions chopped

1/2 a cup to 1 cup chopped peanuts

Five eggs whisked

1/4 cup fish sauce

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup brown sugar

1/8 cup sirracha

1/4 cup freshly squeezed lime juice

2 to 3 tablespoons sesame oil

Cook the rice noodles according to the package directions drain and place aside in a bowl.

In a nonstick skillet cook five eggs in half of a tablespoon of sesame oil until cooked. Add to the noodles but do not mix in. Add 2 tablespoon sesame oil to the pan and add ground chicken and diced tofu ,cook until done. Next add in the noodles and eggs and the sauce mixture. Mix together then add scallions and chopped cilantro and mix in. Add half of the peanuts and gently toss, add the other remaining half so that they remain somewhat on top of the pasta.
Sprinkle with fresh lime juice or a little more Sirracha if you like it spicy and enjoy!


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