Chicken Pad Thai w/ Rice Noodles
Please note: this is not an original recipe, this is a variation of the pad thai found in the Well Fed cook book by Melissa Joulwan. To try her amazing recipes as they are written, get the book on Amazon – you won’t regret it! I was lucky enough to receive the book as a gift from a dear friend!
What you need
4 boneless chicken thighs
2 cups rice noodles
3 cups snap peas, cut in ½
½ white onion, sliced
3 eggs, scrambled
2 tbs gluten free soy sauce
2 tsp + 2 tbs coconut aminos (divided)
¼ cup coconut aminos teriyaki sauce
½ tsp sesame oil
¼ tsp ginger
¼ tsp cayenne
3 cloves garlic, minced (divided)
What to do
First, prepare your chicken thighs – I use the recipe for grilled chicken thighs from Well Fed – preheat oven to 350°. Grease a small baking dish. Sprinkle chicken thighs with garlic powder, sea salt, pepper and paprika on both sides. Bake for about 40 minutes. Remove, let cool then chop into small pieces.
In a small skillet, scramble 3 eggs with a few tsp coconut aminos and set aside. Then in a medium skillet, heat 2 tbs olive oil over medium heat. Add 2 cloves garlic. Once fragrant, add snap peas and onions.
While snap peas and onions are cooking, boil 4 cups water in a medium sauce pan. Add rice noodles to boiling water and remove from heat. Let noodles cook, stirring occasionally for about 5 minutes.
When snap peas start to soften (about 10 minutes) add all other ingredients into the skillet – rice noodles (drained), chopped chicken, scrambled eggs, and all sauces/seasonings. Mix well. Let simmer for about 10 minutes then remove from heat and enjoy.
The original recipe from Well Fed calls for Spaghetti Squash noodles instead of rice noodles. I ❤ Spaghetti Squash. It is absolutely delicious either way!