Chicken Peanut Pad Thai

Ingredients

• 1 lb Rice Noodles
• 1 lb Boneless-Skinless Chicken Breast, thinly sliced
• 1 teaspoon Chinese Five Spice
• 1 teaspoon Salt
• 2 Tablespoon Sesame Oil
• 6 clove Garlic, minced
• 2 Tablespoon Ginger, minced (about .5 oz)
• 1/2 cup Onion, thinly sliced
• 1 Red Bell Pepper, thinly sliced
• 2 Carrots, julienned 
• 1 cup Snap Peas
• (1) 8 oz can Bamboo Shoots, drained 
• 2 Eggs, scrambled and chopped
• 1-1/2 cup Thai Peanut Sauce 
• 1/4 cup Cilantro, chopped
• 3 Tablespoon Chopped Peanuts 

Directions

1. Place rice noodles in very hot water and let soak for 25 minutes. Drain when done. 
2. Toss the thinly sliced chicken with Chinese Five Spice and salt. Heat sesame oil in a large skillet or wok over medium heat. Saute chicken, in batches, until golden brown. Removed from pan and set aside. 
3. Increase heat to medium-high. Add garlic and ginger, saute 2 minutes until fragrant. 
4. Add onion, bell pepper, and carrots to pan. Saute 5 minutes, mixing all the components until the carrots and peppers just begin to soften slightly. 
5. Reduce heat to medium-low. Return the chicken to the pan and add rice noodles, snap peas, bamboo shoots, eggs, and Thai Peanut Sauce. Mix everything together and heat until warmed through, about 5 minutes.
6. Serve, topped with chopped cilantro and peanuts. Enjoy!

Nutrition

Servings: 8

Calories: 677

Fat: 32.8

Carbs: 34.6

Fiber: 4.6

Protein: 60.2