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Spicy Chicken Pad Thai

Smokin' Ts Spicy Chicken Pad Thai

Claire Laurel
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Prep Time 20 days
Cook Time 10 days
Total Time 30 days
Course Main Course
Cuisine Chinese, Japanese

Ingredients
  

  • 4 oz flat rice noodles
  • 3 tbsp canola oil divided
  • 1/2 lb chicken breast sliced into thin strips
  • 1/2 red bell pepper halved, thinly sliced
  • 3/4 cup carrots shredded
  • 2 garlic cloves chopped
  • 1 egg beaten
  • 1 green onion chopped
  • 1/4 cup unsalted peanuts roughly chopped
  • 2 tbsp cilantro leaves chopped

For the Sauce

  • 1 tbsp low sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp smooth peanut butter
  • 2 tbsp Smokin' Ts with a Kick
  • 1/4 tsp ground ginger
  • 1/8 tsp pepper
  • 2 tbsp packed brown sugar

Instructions
 

  • Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp canola oil. Set aside.
  • Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
  • While rice noodles are soaking, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.
  • Heat one tablespoon canola oil over in the same skillet and heat over medium-high heat. Add bell peppers and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.
  • Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.
  • Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.
Keyword asian food, chicken, pad thai, spicy, thai food
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