Mid-Atlantic Egg Council
Chicken Pad Thai Bowl
A flavorful Chicken Pad Thai Bowl made with tender chicken, scrambled eggs, rice noodles, fresh vegetables, and a savory sweet chili sauce.
Ingredients
8 oz pad Thai noodles
1 Tbsp avocado oil
½ cup onion, sliced
1 lb boneless skinless chicken breasts, thinly sliced into bite-size pieces
1 Tbsp ginger, grated
2 cloves garlic, minced
½ cup red bell pepper, thinly sliced and halved
1 cup green cabbage, shredded
½ cup carrots, shredded
2 Tbsp low-sodium soy sauce
¼ cup low-sodium broth
2 Tbsp fish sauce
2 Tbsp lime juice
2 Tbsp brown sugar
1 Tbsp roasted red chili paste
2 large eggs, scrambled
¼ cup green onions, sliced
¼ cup peanuts, chopped
Lime wedges, to serve
Directions
1. Prepare the rice noodles according to package instructions and set aside.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the onion and cook until tender and slightly softened. Add the chicken and cook until no longer pink.
3. Add the ginger and garlic and cook until fragrant. Add the bell pepper, cabbage, and carrots.
4. In a small bowl, combine the soy sauce, broth, fish sauce, lime juice, brown sugar, and chili paste. Pour the sauce into the skillet and simmer over medium-low heat.
5. Add the cooked noodles and toss until combined. Add the scrambled eggs and gently stir to incorporate.
6. Divide into bowls and top with green onions, chopped peanuts, and lime wedges.
7. Refrigerate leftovers for up to 4 days.