Chicken Pad Thai without Tamarind Paste

local_grocery_store Ingredients

• 500 rice noodles, grams (dried)
• 500 chicken breast, grams (cut into bite-sized pieces)
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 4 garlic, minced
• 3 vegetable oil, tbsp
• 2 bean sprouts, cups
• 1/4 fresh cilantro leaves, cup (chopped)
• 1/4 peanuts, cup (chopped)
• 6 lime wedges
• 3 coconut aminos, tbsp
• 2 brown sugar, tbsp
• 1/2 chili flakes, tsp

restaurant_menu Method

1. 1.Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.In a small bowl, whisk together the coconut aminos, brown sugar, chili flakes, and lime juice to make the sauce.
3. 3.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown. Remove from the pan and set aside.
4. 4.In the same pan, add the red bell pepper, carrots, green onions, and garlic. Cook for 3-5 minutes, until the veggies are tender.
5. 5.Add the cooked noodles, chicken, and bean sprouts to the pan. Pour the sauce over the top and toss to coat everything evenly. Cook for an additional 2-3 minutes, until everything is heated through.
6. 6.Serve the pad thai with chopped peanuts, fresh cilantro, and lime wedges on the side.

lightbulb_outline Tips

• chevron_rightIf you want to add more veggies, try adding some broccoli or snow peas to the dish.
• chevron_rightFor a milder flavor, reduce the amount of chili flakes in the sauce.