30 Minute Garlic Butter Chicken Pad Thai.
Ingredients
- 6 ounces Pad Thai/wide rice noodles
- 1/3 cup tamari or soy sauce
- 3 tablespoons real maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- black pepper and chili flakes, to taste
- 3 tablespoons sesame oil
- 3/4 pound ground chicken
- 1 red bell pepper, thinly slice
- 3 tablespoons salted butter
- 1 shallot, sliced
- 4-6 cloves garlic, chopped
- 2-3 eggs, beaten
- 2 cups mung bean sprouts
- 1/2 cup chopped cilantro or Thai basil
- 4 green onions, chopped
- 1/3 cup roasted peanuts, chopped
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Instructions
- 1. Soak the rice noodles according to packaged directions. Drain.
- 2. To make the sauce. In a bowl, combine the tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.
- 3. Add the oil, chicken, and red bell pepper to a large skillet set over medium heat. Cook until the chicken is browned all over, about 5 minutes. Add the butter, shallot, garlic, and a pinch of chili flakes and black pepper. Continue to cook the chicken in the butter until the garlic begins to turn golden, 1-2 minutes.
- 4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat.
- 5. Add the bean sprouts, cilantro, and green onions, and toss again.
- 6. Serve warm noodles topped with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
Source
Original recipe: View Original