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Annika Angelo

Peanut Butter Chicken Pad Thai

Protein and flavor packed Pad Thai that is perfect for your next dinner party!
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Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

Peanut Sauce
  • 1 TBSP Sesame oil
  • 2 TBSP Peeled + chopped fresh ginger Sub 1tsp ginger powder if needed
  • 2 TBSP Chopped garlic Sub 1tsp garlic powder if needed
  • 1/2 cup Peanut butter
  • 2 Small limes, squeezed
  • 1 TBSP Rice vinegar
  • 1-2 TBSP Sriracha sauce
  • 1/2 cup Soy sauce
  • 1/2 cup water May need more, depending on your thickness preferences
Pad Thai
  • 1/2 package Pad Thai noodles
  • 1-2 cups Chicken *I used frozen pre-grilled chicken!
  • 2 cups Shredded cabbage
  • 1 cup Julienned carrots
  • 1 TBSP Sesame oil

Method
 

Peanut Sauce
  1. Sauté ginger, garlic, and sesame oil together in a small pot until browned
  2. Add peanut butter, lime juice, rice vinegar, sriracha, and soy sauce to the pot
  3. Cook down until everything is mixed well. Add water to the mixture and cook until the sauce is the thickness you prefer.
Pad Thai
  1. While you are cooking the peanut sauce, start a pot of water boiling immediately. Skip this step if you are using fresh Pad Thai noodles. If you are using fresh ones, soak them in water while you make the sauce.
  2. Cook your chicken strips in a wok, if available. Any oil can be used, but for the best flavor use sesame oil.
  3. Add your vegetables, starting with the hardest types first. I usually begin with my carrots first, then about 5 minutes before compiling all ingredients, I will add my leafy greens.
  4. Cook vegetables down until the texture is preferrable. Add your cooked (or uncooked, if they are fresh) noodles to the chicken and vegetables. Pour the peanut sauce over everything.
  5. Mix together and cook for another 5 minutes.
  6. Serve warm and fresh! Top with cilantro, chopped peanuts, and lime for extra flavor.