This is one of my week night favorites, about 20 minutes from fridge to table, and so good you want to lick the bowl clean…which I might do if no one is around.

My recipe for Chicken Pad Thai is adapted from the Vegan Table by Colleen Patrick Goudreau. I bought this cookbook when I was in a vegan phase and some of the sauces are outstanding. You could use chicken, shrimp, tofu, or just veggies in this pad thai, it really doesn’t matter because the peanut butter sauce is the star.

Ingredients

  • 6 ounces of rice noodles or wide Lo-Mein noodles may be easier to find
  • 1/2 tbsp for cooking
  • 2 chicken breast (~12 ounces)
  • 1 red pepper, cut into slivers
  • 2 cups snow peas
  • 2 cups mushrooms
  • salt and pepper, to taste

For the sauce:

  • 1/4 cup smooth peanut butter
  • 1/4 granulated sugar
  • 1/3 cup lemon juice (freshly squeezed)
  • 1/3 cup soy sauce
  • 1/2 teaspoon red pepper flakes (or more, to taste)

Directions

  1. Mix together ingredients of your sauce and boil the water for the noodles.
  2. Heat oil in a large pan, and add chicken. Flavor with salt, pepper, red pepper flakes.
  3. When chicken is almost done, add all veggies. The veggies should be on the crunchy side so after 3 minutes add the peanut butter sauce mixture.
  4. Turn the heat on high and help the peanut butter melt into the mixture. Remove from heat.
  5. Drain your noodles, add to the chicken, veggies, and sauce.
  6. DONE!

Makes approximately 4 servings, 330 calories.

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