Chicken and Vegetable Pad Thai Stir Fry Shake Up

Craving bold, vibrant flavors? Our Chicken and Vegetable Pad Thai Stir Fry is here to bring a burst of deliciousness to your dinner table! Packed with tender chicken, fresh veggies, and a saucy punch of Thai-inspired ingredients, it’s a weeknight winner. The Star Ingredients: Tender rice noodles are the perfect base for this dish, tossed with sautéed broccoli, baby mushrooms, and colorful bell peppers. Chicken thighs are seasoned and cooked to juicy perfection, tying it all together. The Sauce: A mouthwatering mix of tamarind paste, soy sauce, oyster sauce, fish sauce, peanut butter, and a touch of sweetness from dark brown sugar. Add in a hint of heat with sriracha, rounded out by the fragrant flavors of ginger and garlic. The Full Line-Up: Noodles: • 8 ounces Rice Noodles • Grapeseed Oil • ½ tsp Sesame Oil • 1 ½ lbs. Boneless Skinless Chicken Thighs – cut into 1 – 2 inch pieces – sprinkled with Salt, Pepper Veg: • 2 ½ cup Broccoli florets • 8 ounce Baby Mushrooms – halved or quartered • 1 Bell Pepper – chopped • 1 ½ cups Snap Peas - halved • 4 – 5 Scallions – small dice Sauce: • 1 tsp Ginger – grated or minced • 2 Gloves Garlic – grated or minced • ¾ tbsp Cornstarch • 1 tablespoon Fish Sauce • 1 ½ tablespoons Low Sodium Soy Sauce • 1 tablespoon Oyster Sauce • 1 tablespoon Tamarind Paste • 1 tablespoon Sriracha – or to taste • 2 tbsp Peanut Butter or any nut butter • 2 tbsp Dark Brown Sugar Toppings: Crushed nuts Scallions Lime wedges Roadmap: 1. Fill a medium/large pot ¾ with water & bring to a boil. 2. In a large bowl, add rice noodles. Once the water is boiling, pour over the rice noodles & let noodles sit for 2 minutes. After 2 minutes, drain noodles, put back in bowl & drizzle& or spray with about 2 teaspoons light oil & ½ teaspoon toasted sesame oil. Toss together with tongs to be sure all the noodles are coated & not sticking together. Set aside. 3. In a small saucepan, add all sauce ingredients, whisk together over medium heat, until well combined. Keep sauce warm over low heat. 4. In a wok or very large sauté pan, sprayed liberally with a light/high smoke point oil add in chicken & sauté for 2 – 3 minutes until it’s browned on all sides. Add in vegetables & stir fry for another 2 – 3 minutes. Using tongs add noodles & sauce. Toss everything together until it’s all come together. *Note: Add splashes of water to help the sauce coat all ingredients. 5. Bowl it up & top with scallions, nuts & lime juice. Why You'll Love It: This stir fry is the ultimate balance of savory, sweet, spicy, and tangy, all tied together with the nutty richness of peanut butter. It's fast, fresh, and incredibly satisfying. Perfect for a quick meal that feels like a treat! Bring the vibrant flavors of Pad Thai cuisine to your kitchen with this Chicken and Vegetable Pad Thai Stir Fry. Every bite is a journey of taste!

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