Chicken Pad Thai

Chicken Pad Thai

INGREDIENTS

  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 pounds free-range chicken tenders
  • 2 tablespoons peanut oil
  • 3 large free-range eggs, lightly beaten
  • ⅓ cup organic chicken broth
  • 3 tablespoons peanut butter
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • ½ cup chopped scallion
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 4 zucchini, spiralized
  • ½ cup bean sprouts
  • ½ cup crushed peanuts, for garnish
  • 1 lime, cut into wedges, for garnish

INSTRUCTIONS

  1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper.
  2. Add the chicken tenders and toss until coated.
  3. In a medium skillet, heat the peanut oil over medium-high heat.
  4. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes.
  5. Remove the chicken from the skillet and cut into ¼-inch-thick slices. Set aside.
  6. Add the eggs to the skillet and scramble them for about 1 minute.
  7. Remove the scrambled eggs from the skillet and set aside.
  8. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes.
  9. Stir well and cook for 3 minutes.
  10. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet.
  11. Toss to coat with the sauce, and cook for about 1 minute.
  12. Serve the pad thai garnished with the peanuts and lime wedges.
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