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Sriracha Pad Thai

SERVES 6 | FINISH IN 35 minutes

  • 8 Ounces Flat Rice Noodles
  • ¼ Cup Brown Sugar or Maple Syrup
  • 3 Tablespoons Smooth Peanut Butter
  • 2-3 Tablespoons Sky Valley Sriracha, to taste
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Pound Chicken Breast, sliced into bite-sized pieces
  • 2 Tablespoons Olive Oil, divided
  • 1 Red Bell Pepper, thinly sliced
  • 1 Cup Shredded Carrots
  • 2 Cloves Minced Garlic
  • 2 Eggs, beaten
  • 2 Scallions, sliced
  • 1/4 Cup Peanuts, roughly chopped
  • 2 Tablespoons Chopped Cilantro
  • Sky Valley Sriracha
Products you'll need
  1. Prepare the rice noodles according to package directions. Set aside.
  2. In a small bowl, whisk the sauce ingredients. Set aside.
  3. Cook the chicken. Heat a tablespoon of oil in a large sauté pan over high heat. Add the chicken and sauté for 3-5 minutes until the chicken reaches an internal temperature of 165°F. Set aside.
  4. Cook the vegetables. In the same pan, use the remaining tablespoon of oil to saute the bell peppers, carrots, and garlic for 3-5 minutes, until soft. Set aside.
  5. Cook the eggs. In the same pan, cook the eggs until scrambled.
  6. Stir everything together. Add the cooked vegetables, chicken, and noodles to the pan along with the sauce and toss to combine.
  7. Serve with a garnish of scallions, peanuts, cilantro, and Sky Valley Sriracha.

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