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Rotisserie Chicken Pad Thai

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Rotisserie Chicken Pad Thai

A super easy way to enjoy the flavors and experience of this popular takeout dish!
Servings 6 servings

Ingredients

  • 1 rotisserie chicken (plain or salt & pepper)
  • 8 ounces rice noodles
  • 1 bunch green onions trimmed & chopped into 1" pieces
  • 1 medium carrot, peeled & grated
  • 2 1/2 cups snow peas
  • 6 tablespoons low-sodium Tamari (sub lite soy sauce)
  • 2 cloves garlic, minced
  • 1 packed teaspoon lime zest (approximately 1 lime)
  • 2 tablespoons lime juice (approximately 1 lime)
  • 1/4 cup light brown sugar (sub coconut sugar)
  • 2 tablespoons sriracha (plus more to taste)
  • 1/2 teaspoon ground ginger (sub 1" piece freshly grated)
  • 1 tablespoon avocado oil
  • 1/2 cup honey roasted peanuts or roasted, salted cashews
  • Bean sprouts to taste

Instructions

  • Shred your rotisserie chicken. Cook 8 oz rice noodles according to package directions.
  • In a bowl, whisk together tamari, garlic, lime zest, lime juice, brown sugar, Sriracha and ginger.
  • Heat a large skillet to medium with oil. Once hot (a splash of water sizzles), add carrot, snow peas and green onions. Saute for two minutes, then stir in chicken and sauce.
  • Saute another two minutes, then add noodles, tossing to coat. Cook just until warmed through, then serve with chopped roasted peanuts or cashews and sprouts, if using. Drizzle on some extra Sriracha as well!
  • Leftovers will keep in the fridge up to 3 days. Reheat in a saucepan with a splash of water.

Notes

I originally created this recipe for my Meal Plan Community (which ended this past Summer). And even though it was already an easy recipe, I've continued to simplify it by using shredded rotisserie chicken and fuss-free veggies.

If you love Pad Thai, my version isn't authentic, but it is delicious, and I think you will enjoy being able to throw it together in a flash when the craving strikes! Plus, you don't have to worry about potential added MSG and sodium.

Feel free to substitute another protein of choice, such as roasted tofu or seared shrimp. I've also added a few scrambled eggs for a 'fried rice' vibe. Again, not authentic, but grateful for the inspiration!

The next time you're looking to rotate something new into your dinner plan for the week, give this one-pan dish a try. And let me know how it goes :).

Course: Entree
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