Pad Thai

This recipe was adapted from Peanut Butter Runner.

Ingredients:

• Sauce:
  • 1/3 cup chicken broth
  • 2 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 3 heaping Tbsp peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp white vinegar
  • 1 tsp Sriracha
  • 1/2 tsp ground ginger
  • 1 tsp minced garlic
• Pad Thai
  • 6 oz rice noodles or 1/2 box thin spaghetti noodles (preferred)
  • 1 tsp olive oil
  • 1 large egg, beaten
  • 1 package chicken breasts, cubed or 1 lb shrimp
  • Optional: cooked broccoli florets
  • Optional: 1 15 oz can bean sprouts
• Garnish
  • 1 additional egg per serving, over easy
  • chopped cilantro
  • chopped peanuts
  • lime wedges
  • Sriracha

Directions:

• Whisk together sauce ingredients and set aside (try warming up the mixture slightly in the microwave if peanut butter is hard to mix in)
• Cook noodles according to package instructions and set side.
• Preheat skillet over medium heat and add oil. Cook chicken breast until browned and mostly cooked through.
• Push chicken over to one side of skillet and pour the beaten egg into skillet and scramble.
• Add the noodles, broccoli (or other vegetables), bean sprouts, and sauce to the skillet and cook over medium low heat until sauce thickens and coats ingredients (about 3-5 minutes).
• In another skillet, cook eggs for topping and dress bowls with other selected toppings.