Recipe // Chicken Pad Thai

In the Kitchen

Jan 20

This delicious recipe is adapted from an original recipe by my friend (+ certified nutritionist!) Molly Knauer, RD. Bulked up with tons of veggies and protein found in the chicken and egg, this is a home run, easy weeknight dinner that lasts for a few days in the fridge – not to mention won major approval from AO’s family! We hope you enjoy! x

INGREDIENTS

1 container pre-chopped cabbage

1 red onion

1 cup shredded carrots

2 scallions

1 package shitaki mushrooms

2-3 organic thin cut boneless skinless chicken breasts

1 package Haven’s Kitchen Miso Sauce

1 tablespoon peanut butter

Sesame oil to taste

Low sodium soy sauce to taste

Sesame Seeds to taste

1 package Pad Thai noodles

1/2 lime

Salt, pepper, red pepper flakes to taste

2 eggs, scrambled

DIRECTIONS

1.Sautée package of chopped cabbage, half one chopped red onion, shredded carrots, chopped scallion, and a package of shitaki mushrooms with sesame oil and soy sauce - add a pinch of salt while sautéing. Sauté until soft and cabbage is caramelized.

2. Coat chicken breasts in haven’s kitchen miso sauce and air fry until cooked (for 2 breasts - 10 min each side)
3. In separate pan - boil rice pad Thai noodles according to package directions.

4. Sauce: Mix 1 pouch haven’s kitchen miso sauce with 1 tablespoon peanut butter and squeeze half a lime. Thin with a little water. Mix by whisking w a fork - and add salt and/or red pepper flakes and/or additional 1 tablespoon peanut butter if needed. (To taste)

5. Mix the noodles and 2 scrambled eggs into the cabbage/vegetable mix

6. Mix in sauce and fold everything together.

7. Top with sesame seeds

8. Plate with fresh squeeze of lime