Ingredients
- Sauce:
- A generous ½ cup of creamy peanut butter
- 6 tablespoons of soy sauce with reduced sodium content
- 3 ½ tablespoons of tangy rice vinegar
- 3 tablespoons of rich brown sugar
- 3 tablespoons of aromatic sesame oil
- 2 vibrant red Thai chiles, finely chopped after being seeded
- 2 tablespoons of spicy chile-garlic sauce
- 2 tablespoons of freshly grated ginger for a zesty kick
- 1 teaspoon of umami-rich fish sauce
- A pinch of ground black pepper, about ¼ teaspoon
- Noodles:
- 3 tablespoons of olive oil, divided for cooking
- 1 pound of tender boneless, skinless chicken breasts, diced into 3/4-inch pieces
- 1 cup of slender matchstick carrots for a crunchy texture
- 1 red bell pepper, cut into thin, colorful strips
- 4 green onions, thinly sliced for freshness
- 2 cups of bean sprouts, thoroughly rinsed and drained
- ¼ cup of freshly chopped cilantro for a burst of herbaceous flavor
- A package (16 ounces) of pad Thai rice noodles for a hearty base
- 1 tablespoon of chopped unsalted peanuts for a delightful crunch (Optional)
Step 1
Combine a medley of flavors by blending peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a mixing bowl until a velvety texture is achieved. Leave this tantalizing sauce aside for later use.
Step 2
In a spacious wok or a non-stick pan, infuse 2 tablespoons of olive oil with heat over high flames. Toss in the chicken pieces and stir diligently until they are nearly cooked through, which usually takes about 3 minutes. Introduce a quarter cup of the prepared sauce to the chicken, allowing it to simmer until the chicken is thoroughly cooked and no longer pink inside, usually for about 1 to 2 minutes more. Gently transfer the chicken, along with its delectable juices, into a waiting bowl.
Step 3
Lower the heat to a medium-high setting. Heat up the remaining tablespoon of olive oil in the same cooking vessel used for the chicken. Add the carrots, cooking and stirring until they reach a delightful state of slight tenderness yet retaining a pleasant crunch, this step roughly taking about 3 minutes. Mix in the bell pepper and let it cook until it softens, which should take roughly 1 minute. Combine the reserved chicken along with its flavorful juices, the remaining sauce, green onions, bean sprouts, and fragrant cilantro into the pan. Stir and cook until everything is just heated through, approximately 1 minute. Maintain warmth throughout.
Step 4
In the meantime, place the noodles in a generously sized bowl and cover them with hot water. Let them sit undisturbed until they soften, typically around 5 minutes. Drain the water away.
Step 5
Now, gently fold the cooked noodles into the vegetable and chicken concoction. Top off this delightful dish with a sprinkling of peanuts for the finishing touch.
Extra Tips & Suggestions
- 1. Keep your pantry stocked with essential ingredients like soy sauce, rice vinegar, peanut butter, and sriracha for easy access when craving a quick meal.
- 2. Organize your spice cabinet with labeled jars of chili flakes, ginger powder, and garlic powder to add a kick of flavor to your noodles.
Reviews
Kobe
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Grace
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Danielle
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Kian
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Dev
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James
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Nyla
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Connor
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Hazel
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Samuel
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Hope
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Alina
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Zendaya
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Nova
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