EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
3green onionssliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil)
⅔cupchopped roasted peanuts(I used reduced-salt)
Instructions
Cook rice noodles according to package directions, drain, rinse under cold water; set aside.
To a very large skillet at least 4 inches deep, add the oils (vegetable and/or olive oil may be substituted for the sesame and coconut oil), onion, and sauté the onion over medium-high heat for about 5 minutes, or until onion is beginning to soften; stir intermittently.
Add the chicken and cook for about 3 minutes, or until done; stir and flip nearly constantly to ensure even cooking. The chicken will cook very quickly if it's sliced sufficiently thin.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the cabbage, carrots, soy sauce, fish sauce, lime juice, stir to combine, cover skillet with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.
Add the honey and stir to combine.
Add the cooked noodles, turn off the heat, and stir well to combine.
Add the scrambled egg, optional sriracha, and stir to combine.
Evenly garnish with the green onions, peanuts, and serve.
Notes
Storage: Recipe will keep airtight in the fridge for up to 5 days.