Name: Crispy Chicken Pad Thai with Crushed Peanuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 oz brown rice noodles; 0.5 tbsp avocado oil; 1 large egg; 1 cup bean sprouts; 0.25 cup green onions; 0.5 tbsp crushed peanuts; 1 tbsp coconut aminos; 1 tsp fish sauce; 1 tsp tamarind paste; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 wedge lime

Instructions

Prep 10 min · Cook 30 min

Soak the brown rice noodles in a bowl of hot water for about 10 minutes until softened but still firm, then drain and set aside.
Pat the diced chicken breast completely dry with a paper towel and season with sea salt, black pepper, and garlic powder.
Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear without moving for 3 minutes to develop a crispy golden crust, then flip and cook until fully opaque.
Push the chicken to one side of the pan, crack the egg into the empty space, and scramble quickly until just set.
Whisk together the coconut aminos, fish sauce, and tamarind paste in a small bowl to create the Pad Thai sauce.
Add the drained noodles, bean sprouts, and the sauce mixture to the skillet, tossing everything together for 2 minutes until the noodles are coated and tender.
Remove from heat and stir in the sliced green onions. Serve immediately topped with crushed peanuts and a fresh squeeze of lime juice.

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Ingredients

Instructions

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