Peanut-Free Pad Thai
Serves 635 mins prep20 mins cook
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.
0 servings
What you need

cooked rice noodles
tbsp oil

white onion

zucchini

clove garlic

cup carrot

oz bean sprouts

oz water chestnuts

jalapeno

tbsp lime juice

tbsp fish sauce

cup soy sauce

cup chicken stock

egg nog
Instructions
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!View original recipe

