Feeling lazy in the kitchen? Want a dish that turns out well and hits the spot every time? Try this accommodating pad thai adaptation. It satisfies both sweet and savory cravings with a 3 ingredient peanut sauce that you can adjust to your taste, and you can throw in whichever vegetables you have in your fridge! There are no rules.
- 200 g or 2 cups of 1/2 inch cubed zucchini (about 1 medium zucchini)
- 150 g or 1.5 cups of chopped red bell pepper (about 1 bell pepper)
- 150 g or 2 cups of shredded or ribboned carrots
- 130 g or 3 cups of chopped bok choy
- 1/2 pound of chicken breast
- 2 eggs
- 110 g or 4 oz of flat white rice noodles
- 2 tbsp tamari or soy sauce
- 2 tbsp creamy peanut butter (no added sugar)
- 3 tbsp maple syrup
- chopped peanuts and bean sprouts for garnish
- In a large pan heat up 1-2 tbsp of olive oil on medium heat and add in the cubed zucchini and chopped red bell pepper.
- After a couple of minutes add in the shredded or ribboned carrots. Add in the bok choy after the vegetables are almost cooked, about 10 minutes. Whisk the eggs in a bowl. Once the bok choy is cooked down, move the vegetables to one side of the pan to make space for the eggs. Pour in the whisked eggs, continuously moving them and breaking them into smaller pieces. Then mix in with the vegetables and take the pan off the heat.
- For the sauce mix the tamari, maple syrup, and peanut butter. If the peanut butter is stiff, warm it up in the microwave with a little bit of water until it reaches a smoother consistency. To make the dish less sweet, reduce the maple syrup amount to 2 tbsp.
- Cook the chicken separately. Heat up a pan on medium high heat. Use tongs to add the chicken breasts and cook on each side for 4-7 minutes depending on the thickness. Take them off the heat with tongs (don’t pierce them with a fork) and let them sit for 5 minutes before cutting them into smaller pieces. If still not cooked through continue cooking the cut pieces. Add them to the vegetables.
- Cook the noodles according to package instructions. Stir in the cooked noodles with the vegetables and then add in the sauce. Garnish with chopped peanuts and bean sprouts.