A more savory and peanut-free spin on Pad Thai, packed with lots of chicken and vegetables. This dish is easy and delicious, perfect for a week night dinner.
1 Soak rice noodles in warm water for 30 minutes.
2 Boil chicken until cooked and shred.
3 Add 4 tbsp of oil to the bottom of a large pot on medium heat. Heat oil to glisten.
4 Cook zucchini and onion in oil until soft.
5 Add shredded chicken and garlic to pot, cook approximately 2 minutes.
6 Add carrots, bean sprouts, water chestnuts, jalapeno and rice noodles.
7 Add lime juice, fish sauce, soy sauce and chicken stock. Coat evenly and cook approximately 5 minutes. Stir continuously and add a bit more oil to prevent sticking. Cook until noodles are soft and pliable.
8 Push all noodles, veggies and chicken to one side of the pot and add ~1/2 tbsp more oil. Fry 2 whole eggs in this space for about 30 seconds, then stir.
9 Stir to evenly distribute all ingredients, top with chopped cilantro and serve.
10 Enjoy!
