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Chicken Pad Thai Bowl

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Courses:
Servings: 4
Ingredients
  • 8 ounces pad Thai noodles
  • 1 Tbsp avocado oil
  • 1/2 cup onion, sliced
  • 1 lb boneless skinless chicken breasts, thinly sliced to bite-size l lb. 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 eggs, scrambled
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, chopped
  • lime wedges, to serve
Instructions
  1. 1
    Prepare rice noodles according to package instructions, set aside.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add the cooked noodles and toss until combined, then add the scrambled eggs and stir gently to combine.
  5. 5
    Serve in bowls and top with green onions, peanuts and lime wedge.
  6. 6
    Refrigerate leftovers up to 4 days.
Read it online: https://ncegg.org/recipe/chicken-pad-thai-bowl/