Updated: May 11, 2021
Mix your favorite veggies with our pad Thai sauce and throw it on some rice noodles before topping w/ pea microgreens.
Ingredients (Serves 5):
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
1/4 cup Peanuts, dry roasted and roughly crushed
1 Cup Pea Microgreens
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.
In a bowl, add the eggs and whisk well
In another bowl add the ingredients for pad thai sauce and whisk well to make the sauce
In a wok/cast iron pan, add oil and when its hot, add the chopped garlic and green onion whites chopped. Saute well.
Add the chopped vegetables and saute well. Further, move this to one side of the pan, add some more extra oil.
Further, add the chicken, saute till the chicken is cooked well.
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.
Add the rice noodles to the pan
Add the sauce to the pan, and toss well to coat the noodles well with the sauce.
Finally, add the mung bean sprouts and further toss so that noodles, chicken, and veggies mix well.
Garnish with crushed peanuts, chopped cilantro, and pea microgreens.
Serve while warm.