Chicken and Vegetable Pad Thai
Ingredients
- 1 lb Chicken Breast
- 4 Large Carrots
- 2 Large Red Bell Peppers
- 1 Bunch Green Onions
- 1 Medium Red Onion
- 1 Cup Snow Peas
- 1/2 Cup Peanuts
- Olive Oil
- Black Pepper
- 1 Bottle Sky Valley Pad Thai Sauce
- 1/2 Tsp Honey
- Garlic Powder
- Onion Powder
- 2 Tbsp Gluten-Free Soy Sauce
- 1 Package Brown Rice Noodles
- 1 Tbsp Gluten-Free Flour
Instructions
- Slice chicken breast super thin. *I used a serrated bread knife to help Add the chicken to a pot with 1/4 cup of the pad thai sauce, 1 cup of water, and a pinch of salt and pepper. cook on a low heat for about 15 to 20 minutes.Once the chicken is done, drain and set aside.
- While the chicken is cooking, add carrots to a pan with a tablespoon of olive oil, 1/4 cup of water, salt, pepper, and cook on medium-low. In another pan add sliced bell peppers, sliced onion, diced green onion (only the bottoms, save the green tops for serving) a tablespoon of olive oil, 1/4 cup of water, and cook on medium.
- Once the vegetables are done, combine them into one pan. Add the peanuts and snow peas. Mix in a pinch of salt and pepper, 1 tbsp of gluten-free soy sauce, a pinch of garlic powder onion powder, and honey if you want it a bit sweeter.
- After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in) and added 1 tablespoon of gluten-free soy sauce, dash of garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated.
- Cook the brown rice noodles in boiling water for approximately five minutes.
- Strain the noodles and add one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them.
- In a large bowl/or pan, combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!Serve with green onions, chili flakes, and a sweet chili sauce!