Pad thai

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. And set aside for later

Step 2

Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside (brown sugar, soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, chilli sauce/paste, ginger, pepper)

Step 3

Heat 2 tablespoons of canola oil in a large nonstick skillet/wok with high heat. When hot, add chicken and mix until cooked through. Move to a plate while you cook the vegetables.

Step 4

Heat 2 tablespoon canola oil over in the same skillet and heat over high heat. Add bell peppers and sauté 1 minute then add carrots and garlic and sauté a few additional minutes. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly until scrambled.

Step 5

Add sauce and noodles and increase heat to medium. Toss until evenly combined and continue to stir and cook for 1-2 minutes, not letting the noodles overcook. Stir in chicken, green onions and peanuts, and heat through.

Step 6

Taste and add one additional seasoning as you see fit . You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.