Damn, that chicken pad thai made my mouth water for a second. I think I'm gonna go eat somethin
It was really good!
Ingredients:
1/3 cup peanut butter, softened (I used all natural, reduced fat skippy - chunky)
3 tbsp water
2 tbsp soy sauce (made by Kikkoman - lowest sodium brand I could find)
juice from 2 limes (I actually didn't have this, so I substituted with a little bit of diet ginger ale)
1 tbsp fresh minced ginger
1/2 tsp brown sugar (I used brown sugar splenda)
1 clove garlic, minced
1/4 tsp red pepper flakes, or to taste
salt to taste (I used sea salt)
chicken (I only had 2 breasts left over, but you could use more or less, or even another protein - depends on your preference)
sesame seeds (optional - I added this to the original recipe I found)
2 packages miracle noodles
1 can bean sprouts
Preparation:
- Whisk the first 9 ingredients together in a small bowl. If needed, you can microwave the peanut butter for a few seconds first to soften it up.
- Dice chicken and cook by stovetop until almost completely cooked.
- Meanwhile, cleanse miracle noodles, as you normally would.
- When chicken is done, add "sauce" and noodles and stir well.
- Total prep/cook time: 10-15 minutes!!
My addition:
- I wasn't sure if my chicken was done, so I then immediately transferred it to a baking dish and threw it in the oven on 400 degrees for about ten minutes. This made the sauce a little bit thicker and helped the noodles absorb it better.
