While we call this “Pad Thai” in our house, I’d say that it is quite different from traditional Pad Thai. However, it still has an Asian flare and that delicious peanut butter sauce that everyone in your family is sure to love!
We hope you enjoy it as much as we do!
The information provided in this post is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem without consulting a qualified healthcare provider. Links throughout this blog may also contain affiliate links. Please be assured, that these are all products I personally use and/or recommend. There is no additional cost to you, and often times when you use my link, you will save money with my exclusive discounts and coupons.
Pad Thai
Ingredients
Pad Thai Sauce
- 2/3 cup Peanut butter or almond putter
- 1/4 cup Milk
- 3 tbsp Coconut Aminos or Soy Sauce
- 2 tbsp Lime Juice
- 2 cloves Garlic
- 1 pinch Ginger
- 1/2 tsp Sesame Oil
- 1 tsp Apple Cider Vinegar
Other
- 1 Package Pad Thai Noodles
- 1 Package Frozen Stir Fry Veggies without sauce
- 1 lb Boneless Chicken Breast, cut into bite-sized pieces
Instructions
- In a pan over medium heat, cook chicken breast until it reaches an internal temperature of 165 degrees
- While chicken is cooking, cook the Pad Thai Noodles according to the directions on the package
- Once the chicken is cooked, remove it from the stove and cook your Stir Fry veggies until they're cooked/ warmed.
- While veggies are cooking, combine all of the sauce ingredients together and mix well.
- In one pan, combine the Stir Fry Veggies, Cooked Pad Thai Noodles, Cooked Chicken, and sauce. Mix well until everything is combined and warmed (usually 3-5 minutes)
- Serve and enjoy. Feel free to top it with chopped green onions and/or chopped peanuts for extra flavor!