Spicy Pad Thai Noodles

Ingredients

• 4 oz flat rice noodles

• 3/4 cup carrots, shredded or julienned

• 3 tbsp olive oil, divided

• 1/2 lb. chicken breast, sliced into very thin strips

• 1/2 red bell pepper, halved and thinly sliced

• 2 garlic cloves, minced

• 1 egg, beaten

• 1 green onion, chopped

• 1/4 cup unsalted peanuts, roughly chopped

• 2 tbsp cilantro leaves, chopped

• 2 tbsp packed brown sugar

• 1 tbsp low sodium soy sauce

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 1 tbsp rice vinegar

• 1 tbsp smooth peanut butter

• 1 tbsp Sriracha or another chili paste

• 1/4 tsp ground ginger

• 1/8 tsp pepper

Instructions

• Prepare rice noodles according to package directions. Rinse noodles in cold water, drain, and toss in with 1 tbsp olive oil. Set aside.

• Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook for 1-2 minutes, taking care to not let noodles overcook. Stir in chicken, green onions and peanuts, and heat through.

• Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.

• While rice noodles are soaking, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Once hot, add chicken and let cook for 3-4 minutes until cooked through. Transfer to a plate while you cook the vegetables.

• Heat one tablespoon olive oil over in the same skillet and heat over medium-high heat. Add bell peppers and saute 1 minute. Add carrots and garlic and saute 1 additional minute. Reduce heat to medium and pour beaten egg over vegetables and cook, stirring constantly, just until scrambled.

• Taste and add one additional seasoning as necessary. You can add more Sriracha if you want it spicier, soy sauce for a salty bite, or a squeeze of lime for a tang. Top with cilantro and serve.

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