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pad Thai

Sunday, March 15, 2020

Hello Sparkfamily, You are probably saying WHATTTTTT right now but wait...Take a peek!


8 oz flat rice noodles
3 tablespoons oil divided
3 cloves garlic finely minced
8 oz chicken breasts, cut into bite sized pieces or extra firm tofu (cut into small cubes)
2 eggs beaten
1 cup bean sprouts
1 red bell pepper thinly sliced
3 green onions chopped
1/2 cup crushed peanuts
2 limes cut into wedges
1/2 cup chopped fresh cilantro
For the sauce:
3 Tablespoons fish sauce
2 Tablespoon light soy sauce
1/4 cup brown sugar
2 tablespoon rice vinegar
1 Tablespoons sriracha or more to taste
2 tablespoons creamy peanut butter optional


Cook the rice noodles according to package directions, drain and rinse.
In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
In a large saucepan over medium high heat, add 1 1/2 tablespoons olive oil. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.

Garnish with green onions, chopped peanuts, cilantro and lime wedges. Enjoy!

Thought Of The Day~

Acceptance doesn’t mean resignation;
it means understanding that something is what it is
and that there’s got to be a way through it!

Have a healthy day! Hugs, Rose:)
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