30 Minute Garlic Butter Chicken Pad Thai.

Ingredients

• Noodles & Sauce:

  • 6 ounces Pad Thai or wide rice noodles
  • 1/3 cup tamari or soy sauce
  • 3 tablespoons real maple syrup
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • Black pepper and chili flakes, to taste

• For Cooking:

  • 3 tablespoons sesame oil (or olive oil)
  • 3/4 pound ground chicken
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons salted butter
  • 1 shallot, sliced
  • 4-6 cloves garlic, chopped
  • 2-3 eggs, beaten

• Garnishes:

  • 2 cups mung bean sprouts
  • 1/2 cup chopped cilantro or Thai basil
  • 4 green onions, chopped
  • 1/3 cup roasted peanuts, chopped
  • Lime juice for serving

Instructions

1. Prepare the Noodles:

   • Soak rice noodles according to the package directions. Drain and set aside.

2. Make the Sauce:

   • In a bowl, mix together tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.

3. Cook the Chicken:

   • Heat oil in a large skillet over medium heat.
   • Add ground chicken and red bell pepper, cooking until the chicken is browned, about 5 minutes.
   • Add butter, shallot, garlic, and more chili flakes and black pepper. Cook until garlic turns golden, about 1-2 minutes.

4. Combine Noodles & Sauce:

   • Add drained noodles and the prepared sauce to the skillet, tossing to combine. Cook until the noodles absorb the sauce, about 1 minute.

5. Cook the Eggs:

   • Push noodles to one side of the skillet, pour beaten eggs on the other side, and let them cook until the edges set, about 1 minute. Scramble the eggs, then mix with the noodles.

6. Final Touches:

   • Remove from heat and toss in bean sprouts, cilantro, and green onions.
   • Serve with additional toppings like Thai basil, peanuts, and chili flakes. Add a squeeze of lime juice before serving.