Chicken Pad Thai w/ Pea Microgreens

Mix your favorite veggies with our pad Thai sauce and throw it on some rice noodles before topping w/ pea microgreens.

Ingredients (Serves 5):

For Sauce:

• 3 Tbsp Fish Sauce

• 1 Tbsp Rice/White Vinegar

• 2 Tbsp Brown Sugar

• 3 Tbsp Oyster Sauce

• 2 Tbsp Soy Sauce

• 2 Tbsp Sriracha

• 2 Tbsp Water

• 2 Tbsp Tamarind Puree

For Pad Thai Noodles:

• 4 oz/ 125 grams Rice Noodles

• 1 cup Chicken Breast, cut into 1-inch chunks

• 4 Tbsp Oil

• 3 Garlic, cloves, chopped

• 2 Eggs whisked

• 1/2 cup Mung Bean Sprouts

• 1/4 cup Carrot, julienned

• 1/4 cup Green Onion/scallions, chopped

• Salt and Pepper Powder as per need

For Garnish:

• 1/4 cup Peanuts, dry roasted and roughly crushed

• Lime Wedges

• 1 Cup Pea Microgreens

• Cilantro, chopped

Directions:

1. Cook the rice noodles as per package instructions or soak them in hot water. Further, run the noodles through the cold water, and toss with oil to avoid sticking to each other.

2. In a bowl, add the eggs and whisk well

3. In another bowl add the ingredients for pad thai sauce and whisk well to make the sauce

4. In a wok/cast iron pan, add oil and when its hot, add the chopped garlic and green onion whites chopped. Saute well.

5. Add the chopped vegetables and saute well. Further, move this to one side of the pan, add some more extra oil.

6. Further, add the chicken, saute till the chicken is cooked well.

7. Move the cooked chicken to one side of the pan, add the eggs, and scramble well and mix well with the cooked veggies, and chicken.

8. Add the rice noodles to the pan

9. Add the sauce to the pan, and toss well to coat the noodles well with the sauce.

10. Finally, add the mung bean sprouts and further toss so that noodles, chicken, and veggies mix well.

11. Garnish with crushed peanuts, chopped cilantro, and pea microgreens.

12. Serve while warm.