Halal Chicken Pad Thai

local_grocery_store Ingredients

• 1 package 8 ounces rice noodles, cooked according to package instructions
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound halal chicken breast, thinly sliced
• 2 eggs, beaten
• 2 cups bean sprouts
• 1 cup sliced bell peppers
• 3 green onions, sliced
• 1/4 cup chopped peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

restaurant_menu Method

1. 1.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2.Add the minced garlic and cook for 1 minute until fragrant.
3. 3.Add the sliced chicken breast and cook for 5-6 minutes until cooked through.
4. 4.Push the chicken to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked.
5. 5.Add the cooked rice noodles, bean sprouts, sliced bell peppers, and green onions to the skillet. Stir-fry for 2-3 minutes until heated through.
6. 6.Pour the pad thai sauce over the ingredients in the skillet and toss to coat everything evenly.
7. 7.Remove from heat and garnish with chopped peanuts and fresh cilantro.
8. 8.Serve hot with lime wedges on the side.
9. 9.Enjoy your delicious Halal Chicken Pad Thai!

lightbulb_outline Tips

• chevron_rightYou can customize your pad thai by adding shrimp, tofu, or additional vegetables.
• chevron_rightIf you like it spicy, add some sriracha or crushed red pepper flakes to the sauce.
• chevron_rightSoaking the rice noodles in warm water for 15 minutes before cooking will help prevent them from sticking together.
• chevron_rightFor a vegetarian version, omit the chicken and add more vegetables or tofu.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.