Easy Chicken Pad Thai

Using pre-cooked chicken, this delicious Pad Thai can be on your table in less than 30 minutes. Who needs take-out?

Ingredients:

4 oz spaghetti or rice noodles

2 tbsps vegetable oil

1/2 lb cooked diced chicken

1/2 sweet red pepper, sliced

3/4 cup shredded carrot

1/4 cup peas, fresh or frozen

2 tsps minced garlic

1 egg

1/2 red onion, thinly sliced

1/4 cup chopped roasted peanuts

2 tbsps sunflower seeds

fresh parsley

Sauce:

2 tbsps brown sugar

1 tbsp low sodium soya sauce

1 tbsp hoisin sauce

1 tbsp lime juice

1 tbsp natural peanut butter

1 tbsp sriracha sauce

1 tsp minced ginger

black pepper to taste

Prepare your noodles of choice following package directions then rinse in cold water and toss with 1 tbsp vegetable oil. Set aside.
Whisk the sauce ingredients together and set aside.

Now you're ready to cook!

Heat 1 tbsp vegetable oil in a large skillet or wok on medium high heat. Add the pepper and onion and sauté 1-2 minutes. Add the carrot, peas and garlic and cook 1 minute.

Make a well in the center of the veggies and add the beaten egg. Leave 1-2 minutes before tossing and breaking up until cooked.

Add the chicken, noodles and sauce and heat for 2 minutes.

Serve garnished with chopped peanuts, sunflower seeds and fresh chopped parsley.

Serves 2-3