Today we are making our delicious Chicken Pad Thai Recipe! This vibrant and flavorful dish is a delightful blend of tender chicken, crisp vegetables, and savory noodles, all tossed together in a mouthwatering Pad Thai sauce. Perfectly balanced with the richness of chicken thighs and the freshness of broccoli, bell peppers, and brussels sprouts, this recipe is a wholesome and satisfying meal. You will love the fusion of sweet, salty, and slightly spicy flavors in every bite. Follow these simple steps to create this delicious dish that will have your family and friends asking for seconds. Let's get cooking!

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Chicken Pad Thai Recipe
Ingredients:
2 lbs chicken thighs, boneless, skinless, trimmed of fat and cut into bite size pieces
1 or 2 heads of broccoli, rinsed, trimmed into bite size pieces
1 red organic bell pepper, cut into bite size pieces
4 - 5 cloves of garlic, minced
½ large yellow onion, sliced and chopped
2 cups brussel sprouts, rinsed, trimmed and cut into quarters
8 oz. pad thai noodles
2 Tbsp. chopped cilantro
⅓ cup of peanuts
6 Tbsp. avocado oil, divided

Pad Thai Sauce
3 Tbsp gluten free soy sauce
1 ½ Tbsp. Fish sauce
3 Tbsp Oyster sauce
1 tsp. Chile powder
1 Tbsp lime juice
1 ½ Tbsp coconut sugar

Directions:
It’s important to prepare all ingredients before you start cooking.

Chop all veggies such as the broccoli, brussel sprouts, bell pepper, and onion into bite size pieces and set aside. Put the garlic through a garlic press and into a small bowl. Chop the cilantro small and place it into a small dish.

Trim the chicken thighs of any excess fat and cut the thighs into bite size pieces. This will make them quicker to cook and easier to eat.

Mix all the sauce ingredients into a bowl and mix with a whisk. Set aside.

Place all ingredients right next to the stove where you will be cooking. Boil a pot of water to cook the noodles according to package directions. Mine took 6 minutes. Drain the noodles and rinse with cold water. Leave the noodles to drain in the sink until needed.

Place the wok over high heat for a couple of minutes and then add about 3 Tbsp of the oil. Once that gets hot, add the chicken and let it sear for 3 to 4 minutes without moving the chicken. Season with a little salt. Turn the chicken over and sear the second side for 4 minutes. Then keep stirring the chicken until it’s fully cooked and no longer pink.

Remove the chicken from the wok and place in a dish to keep warm.

Add 3 more Tbsp. of oil to the pan and once hot, add the brussel sprouts, broccoli, onion, bell pepper and season with ½ tsp. Salt. Stir fry for about 5 minutes or until the veggies are slightly firm or however firm you like them.

Add the garlic and mix well, cooking 1 minute longer. Then add the chicken back to the wok and stir to mix in. Then add the noodles (which are cold) to the pan and mix well to combine everything.

Next drizzle the sauce over everything and stir until well combined and everything is heated through.

Add the cilantro and mix that in at the end. I like to serve this up and add a garnish of peanuts on top. If you add them sooner they will lose their crunch. Enjoy!

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Rockin Robin
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