Pad Thai-Inspired Noodles

Prep Time 20

Cook Time 15

Servings

8 oz rice noodles
1 tbsp olive oil
12-16 oz boneless skinless chicken thighs or breasts, sliced thinly or cut into small cubes
1 tsp kosher salt, divided
5 cups thinly sliced or finely chopped veggies*
4 eggs, whisked
1 bunch scallions, thinly sliced, light/white and dark green parts separated
Bean sprouts, for topping (optional)
Chopped peanuts, for topping
Lime wedges, for topping

3 tbsp coconut sugar
2 tbsp fish sauce**
1 tbsp soy sauce or tamari
1 tbsp sriracha
¼ cup lime juice
¼ cup water
* Use snap peas, bok choy, asparagus, fennel, broccoli, bell pepper, mushrooms, etc…)
** Not into fish sauce? You can substitute all or some of it with soy sauce, but it won’t have the same signature pad Thai flavor!

Cook your rice noodles according to the package instructions. Drain, rinse and set aside.
To make the sauce, add all ingredients to a jar or bowl and shake/whisk to combine.
In a large skillet, warm the oil over medium-high heat. Once the oil is hot, add the chicken and ½ teaspoon salt, spread out into an even layer and let cook, undisturbed, for 2-3 minutes or until mostly cooked through. Stir the chicken around, then add veggies and remaining ½ teaspoon salt. Cook for about 2 minutes or until the veggies soften a bit, stirring occasionally.
Push the veggies/chicken along the edge of the pan to make space in the center for the eggs. Add a light drizzle of oil to the center, followed by the eggs and let them cook for 1-2 minutes, then scramble them to form larger curds.
Once eggs are cooked, stir in the noodles, sauce (give it a good shake before adding), and white/light green scallions. Use tongs to toss everything together for about 2-4 minutes or until the sauce is soaked up and no longer watery at the bottom of the pan, tossing with tongs frequently.
Serve topped with bean sprouts (if using), green scallions, peanuts, and a lime wedge.

Substitutions:

To make vegetarian, use cubed tofu in place of chicken. One 14 oz block may be a bit too much, so I would just use half a block. You could also just use extra eggs and/or add some edamame instead of tofu. Substitute all of the fish sauce with soy sauce.
To make vegan, see above + skip the eggs.
Any thinly sliced meat can be used here (pork or beef).
Cant’ find rice noodles? Just use spaghetti in a pinch!

Warm up leftovers in the microwave until warmed through. You can add a splash of water to loosen it up. Top with lots of lime juice, herbs, nuts, and bea sprouts.