Description
Not quite Pad Thai, not quite Pad See Ew, but don’t let this dish fool you; it’s still full of the flavor you love! Go ahead, overindulge.
Scale
Ingredients
- 14 oz chicken breast
- 8 medium eggs
- 26 oz Pad Thai brown rice noodles
- 8 cups kale (chopped)
- 4 large carrots (chopped into rings)
- 4 tbsp garlic (minced; about 5 large cloves)
- 3 tbsp avocado oil
- 1 cup Tangy Thai Sauce
Instructions
- Chop up veggies. As for the kale, I cheat and buy it already chopped! My favorite is the Tuscan kale at Trader Joe’s. And yes, you guessed it, it’s already washed. The less leafy greens I have to wash the better #petpeeve.
- Cut chicken into cubes.
- Put rice noodles in stainless steel bowl.
- Boil water in a kettle. Once boiled, pour hot water into noodle bowl and stir to ensure all noodles soften, but don’t stick. This should take about 1 or 2 minutes. Don’t leave the noodles in the water for too long. You’ll want the noodles “al dente” so they hold up later.
- Now is a good time to make your Tangy Thai Sauce (see ingredient list for link to recipe).
- Heat oil in a large pot.
- Add chicken and garlic and stir until chicken is seared evenly (about 5-10 min).
- Add the carrots and kale. Stir it up for about 5 minutes. You want the veggies to soften a bit, but not too much.
- Cook the eggs in a separate skillet with a dash or two of salt. Add eggs to Pad See Thai mix.
- Add the noodles back into the pot along with Tangy Thai Sauce. Mix everything together. The noodles might break apart – unfortunately, that’s what happens with brown rice noodles, but it will still taste good. Promise.
Notes
Make it vegan: substitute chicken with tofu or veggies (broccoli or broccolini, 1 bunch for every 2 people, or green/red bell peppers: 2 of ea for this quantity) and omit eggs.
Use organic ingredients whenever possible.
Remember that cooking time is reduced if you are making this recipe for less people.
- Category: Entree
- Cuisine: Thai