Dinner
Chicken Pad Thai Bowl
This Salad is a perfect, EASY weeknight dinner solution!
Bring homemade Thai cuisine right to your kitchen with tender chicken, rice noodles, and a burst of flavors that'll have you craving more.
Ingredients
- 8 oz pad Thai noodles
- 1 Tbsp avocado oil
- 1/2 cup onion, sliced
- 1 lb. boneless skinless chicken breasts, thinly sliced to bite-size pieces
- 1 Tbsp. ginger, grated
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, thinly sliced and halved
- 1 cup green cabbage, shredded
- 1/2 cup carrots, shredded
- 2 Tbsp. low-sodium soy sauce
- 1/4 cup low-sodium broth
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 2 Tbsp. brown sugar
- 1 Tbsp. roasted red chili paste
- 2 large Dakota Layers eggs, scrambled
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, chopped
- Lime wedges, to serve
Instructions
- Prepare rice noodles according to package instructions, set aside.
- In a large skillet over medium-high heat, add the avocado oil and onion. Cook until tender and slightly softened. Add chicken and cook until no longer pink.
- Add the ginger and garlic, cook until fragrant. Add the bell pepper, cabbage and carrots. In a small bowl, combine soy sauce, broth, fish sauce, lime juice, brown sugar and chili paste. Pour into skillet and simmer over medium-low heat.
- Add the cooked noodles and toss until combined, then add the scrambled eggs and stir gently to combine.
- Serve in bowls and top with green onions, peanuts and lime wedge.
- Refrigerate leftovers up to 4 days.
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