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Veggie Loaded Chicken Pad Thai

Bailey Sissom
  • 70 minutes
  • Serves 6

INGREDIENTS

1 tbsp

Tamarind Paste

1/3 cup

warm water

5 cups

sugar snap peas (snipped and de-stringed)

8 oz

mung bean sprouts

1 1/2 cups

carrots, julienned

4 cloves

garlic

1 lb

chicken boneless chicken breast

1 tsp

cornstarch

3 tbsp

soy sauce or liquid aminos

2 tbsp

fish sauce

1 1/2 tsp

chili sauce

4 oz

brown rice pad thai noodles

2 tbsp

olive oil, divided

peanuts (for garnish)