Ingredients:
8 ounces of Pad Thai noodles
1-2 Sliced chicken breasts
Green onion sliced
2 eggs
Kosher salt to taste
Black pepper to taste
2-3 tbsp hoisin sauce
2-3 tbsp soy sauce (I like the low sodium version)
Baby spinach (about a handful)
1 cup of peas
2-3 tbsp avocado oil
2 tbsp unsalted butter
2 tsp sesame oil
1 tbsp sesame seeds
2-3 garlic cloves chopped
1 yellow onion sliced
Sweet or Bell peppers sliced
Sriracha (optional)
Cooking Instructions:
Start by boiling some water in your pan. Chop the garlic, slice the peppers and onions (both green and yellow). Then butterfly the chicken and slice into small pieces. Season sliced chicken with salt and pepper to taste. Drop the Pad Thai noodles in the boiling water for about 4 min reserving a cup of the noodle water then strain. Add 2 tbsp of avocado oil to a hot pan on medium high heat. Add in chicken and saute until lightly browned (about 3 min on each side). Remove chicken when cooked and add in peppers and onion to same pan with 1 tbsp of avocado oil; saute for 3 min and then add in frozen peas and saute for another 2 min. Add in a handful of baby spinach and chopped garlic and saute for about 1 min. Add about a 1/4 cup of the noodle water to help steam the spinach a bit. Move everything over to one side of the pan and add in 1 tbsp of butter to the open side followed by 2 eggs then scramble them in the pan until cooked. Stir all the contents of the pan together then add the chicken back in along with the noodles. Pour the rest of the noodle water in at this time. Add the hoisin sauce and soy sauce to the pan and stir and flip to combine. Add 1 tbsp of butter and stir in followed by sesame oil and sesame seeds. Serve and enjoy!
Cook Time: 20 mins