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Loanding
A great option for Thai pad thai those with soy allergies!
Ingredients
- chicken stock: 0.5 cup
- peanut butter: 0.25 cup
- coconut aminos: 2 Tbsp
- brown sugar: 1 Tbsp
- lime juice: 1 Tbsp
- rice wine: 1 Tbsp
- Thai Chili sauce: 1 Tbsp
- garlic: 1 tsp (minced)
- ground ginger: 0.5 tsp
- ounces dried rice noodles: 4 piece
- canola oil: 1 Tbsp
- carrot: 0.5 cup (shredded)
- ½ pounds chicken breasts: 1 piece (diced)
- bean sprouts: 0.5 cup
- green onions: 2 piece (chopped)
- peanuts: 0.25 cup (to taste, chopped, optional)
- cilantro: 0.25 cup (to taste, optional)
- sriracha sauce: 2 tsp (to taste, optional)
Metric Conversion
Stages of cooking
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Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
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Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
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Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.
