4 servings
Dry Rice Noodles
4.0 ounce(s)
Garlic Cloves
5.0 whole
2.0 teaspoon(s)
1.0 pound(s)
Pad Thai Sauce
8.0 ounce(s)
Peanut Oil
4.0 tablespoon(s)
1.3 whole
1.0 bunch(es)
Bean Sprouts
4.0 ounce(s)
0.4 ounce(s)
1.0 whole
Frozen chicken
8.0 ounce(s)
1.0 teaspoon(s)
Shredded Carrots
10.0 ounce(s)

Dietary Restrictions

Recipe Instructions

Check label of Pad Thai Sauce - for shellfish, gluten, etc.

1. COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
2. Meanwhile - Chop garlic and ginger and set aside.
3. Get fake Chicken, pre-sliced, or slice chicken into very thin strips and season with salt and pepper. Sear the seasoned protein, broccoli, carrots, with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
4. STIR FRY the PAD THAI: Gather your chopped garlic, cooked noodles, cooked protein and Pad Thai sauce around the stove.
5. Heat peanut oil in the pan over medium heat, add garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
6. Add the drained, semi-soft noodles and toss constantly for 3-4 minutes until noodles become soft and pliable.
7. Add the Pad Thai Sauce and cook 1 minute. Add protein and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
8. Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking.
9. Garnish with more bean sprouts, cilantro, lime wedges and roasted crushed peanuts.