When it comes to food, I am all about minimum amount of ingredients and effort, with maximum deliciousness. I LOVE Chinese/Asian/Thai food, but I do not love the long list of ingredients that typically come with the recipes I look up when trying to replicate my favorites. I had seen so many Pad Thai Chicken recipes floating around the internet BUT all of them contained ingredients I didn't own and refused to buy for a mere tablespoon worth....SO I decided to make my own.
THIS recipe can be tweaked to your taste preferences
THIS recipe can be tweaked to your taste preferences
You can use actual peanut butter, but for me, I used PB2 (powdered peanut butter) + 1 spoon of real
*ALSO ENSURE THAT YOUR TERIYAKI OR SOY SAUCE IS GLUTEN FREE*
Easy Pad Thai Chicken
For the Peanut Sauce - adjust to your taste preferences
1/3 Cup Natural Peanut Butter OR 1 Spoonful of Natural Peanut Butter + PB2 to taste
1/4 Cup Teriyaki Sauce OR 1/4 Cup Low Sodium Soy Sauce*
2 Tablespoons Brown Sugar
1 Tablespoon Lime Juice
1/2 Cup Water to start, add more if necessary
Whisk
4 Chicken Breasts - cut into strips/chunks
Vermicelli Rice Noodles OR Zucchini Noodles
Optional Add Ins
Crushed Peanuts
Grated/Shredded Carrots
Bean Sprouts
Crushed Red Pepper Flakes/Something for "heat"
1. Cut your chicken breast into strips/chunks
2. Spray a pan with oil, sauté chicken until golden brown
3. START MAKING THE SAUCE once you put the chicken into the pan
- Place all ingredients EXCEPT water: peanut butter, Teriyaki/Soy Sauce, brown sugar, and lime juice
in a medium saucepan on medium low heat
- Whisk together until peanut butter begins to thin and the ingredients are well mixed
(IF using powdered peanut butter, mix until all clumps disappear)
- Slowly start whisking in water until the sauce is to the consistency of your liking
(You want it more on the thin side, since it is very concentrated, flavor wise)
- Taste and see - ADD more of whatever you feel your sauce may be missing
- Keep sauce warm
4. Flip chicken over and allow the other side to become brown
5. Grate/Shred Carrots and Crush Peanuts for Garnish
6. Cook Vermicelli according to the package directions (typically soak in hot water for two minutes)
7. NOW, if you don't have "food touching issues" like me, then stir in your sauce, chicken, and vermicelli noodles into the largest skillet and cook for one to two more minutes ensuring your meal is hot OR, put noodles, chicken, and sauce in a bowl, mixing the amounts yourself
8. Serve in a bowl, top with grated carrot and crushed peanut garnish and enjoy!
Tips/Notes
- Peanut Butter vs. Powdered Peanut Butter - your call, whatever works for your nutritional needs
- Lime Juice vs. Actual Lime, Lime Juice is easier and something I have on hand
- Turn up the heat with this dish by adding: hot pepper, crushed red pepper, Sriracha
- This CAN be made with angel hair pasta! GF or Regular
I served this with a mixture of Zoodles and Vermicelli to get more greens in, along with kale and broiled green beans BUT more traditional veggies would be: Edamame, Broccoli, Mushrooms, Napa Cabbage.
*ALSO ENSURE THAT YOUR TERIYAKI OR SOY SAUCE IS GLUTEN FREE*
Easy Pad Thai Chicken
For the Peanut Sauce - adjust to your taste preferences
1/3 Cup Natural Peanut Butter OR 1 Spoonful of Natural Peanut Butter + PB2 to taste
1/4 Cup Teriyaki Sauce OR 1/4 Cup Low Sodium Soy Sauce*
2 Tablespoons Brown Sugar
1 Tablespoon Lime Juice
1/2 Cup Water to start, add more if necessary
Whisk
4 Chicken Breasts - cut into strips/chunks
Vermicelli Rice Noodles OR Zucchini Noodles
Optional Add Ins
Crushed Peanuts
Grated/Shredded Carrots
Bean Sprouts
Crushed Red Pepper Flakes/Something for "heat"
1. Cut your chicken breast into strips/chunks
2. Spray a pan with oil, sauté chicken until golden brown
3. START MAKING THE SAUCE once you put the chicken into the pan
- Place all ingredients EXCEPT water: peanut butter, Teriyaki/Soy Sauce, brown sugar, and lime juice
in a medium saucepan on medium low heat
- Whisk together until peanut butter begins to thin and the ingredients are well mixed
(IF using powdered peanut butter, mix until all clumps disappear)
- Slowly start whisking in water until the sauce is to the consistency of your liking
(You want it more on the thin side, since it is very concentrated, flavor wise)
- Taste and see - ADD more of whatever you feel your sauce may be missing
- Keep sauce warm
4. Flip chicken over and allow the other side to become brown
5. Grate/Shred Carrots and Crush Peanuts for Garnish
6. Cook Vermicelli according to the package directions (typically soak in hot water for two minutes)
7. NOW, if you don't have "food touching issues" like me, then stir in your sauce, chicken, and vermicelli noodles into the largest skillet and cook for one to two more minutes ensuring your meal is hot OR, put noodles, chicken, and sauce in a bowl, mixing the amounts yourself
8. Serve in a bowl, top with grated carrot and crushed peanut garnish and enjoy!
Tips/Notes
- Peanut Butter vs. Powdered Peanut Butter - your call, whatever works for your nutritional needs
- Lime Juice vs. Actual Lime, Lime Juice is easier and something I have on hand
- Turn up the heat with this dish by adding: hot pepper, crushed red pepper, Sriracha
- This CAN be made with angel hair pasta! GF or Regular
I served this with a mixture of Zoodles and Vermicelli to get more greens in, along with kale and broiled green beans BUT more traditional veggies would be: Edamame, Broccoli, Mushrooms, Napa Cabbage.
- Do you love Asian Cuisine?
- Do you feel that some recipes just have TOO many ingredients?
- Favorite recipe you've replicated?
