I’m obsessed with the salty sweet flavors of Pad Thai. Since we aren’t going out to eat, I found a recipe to make at home. It is a healthier version to try without losing the amazing flavor. The recipe is good for 4 people and only takes 30 minutes. Let me know what you think!
- Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
- Butterfly the chicken breast then cut into small bite sized pieces.
- In a small bowl, whisk together all sauce ingredients until well combined and smooth.
- Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and 1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
- Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and chili paste. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
- While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
- Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minutes.
- Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
- Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
- Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!
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