Plant-Based Chicken Pad Thai

Ingredients:

For the Pad Thai:

• 1 package of Veggie Valley Chicken Strips
• 8 oz (225g) rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup roasted peanuts, crushed
• 2 large eggs (optional, for vegan version, omit or use tofu scramble)
• Fresh cilantro for garnish
• Lime wedges for serving

For the Sauce:

• 3 tbsp tamarind paste
• 3 tbsp soy sauce or tamari
• 2 tbsp coconut sugar or brown sugar
• 2 tbsp lime juice
• 1 tbsp sriracha or chili garlic sauce (adjust to taste)

Instructions:

1. Prepare Noodles: Cook rice noodles according to package instructions. Drain and set aside.
2. Prepare Sauce: In a small bowl, whisk together tamarind paste, soy sauce, coconut sugar, lime juice, and sriracha until well combined. Set aside.
3. Cook Veggie Chicken: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the Veggie Valley Chicken Strips and cook until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
4. Cook Aromatics: In the same skillet, add the remaining 1 tbsp of vegetable oil. Add minced garlic and sliced red onion, and sauté until fragrant and the onion is translucent, about 2-3 minutes.
5. Add Eggs (Optional): If using eggs, push the garlic and onion to one side of the skillet. Crack the eggs into the skillet and scramble until cooked through. If not using eggs, skip this step.
6. Combine Ingredients: Add the cooked rice noodles, prepared sauce, and Veggie Valley Chicken Strips to the skillet. Toss everything together to combine well and heat through, about 2-3 minutes.
7. Add Vegetables: Stir in bean sprouts and half of the chopped green onions. Cook for an additional 1-2 minutes until the bean sprouts are slightly softened.
8. Serve: Transfer the Pad Thai to serving plates. Garnish with the remaining green onions, crushed peanuts, fresh cilantro, and lime wedges.

Step-by-Step Guide:

• Step 1: Cook rice noodles according to package instructions. Drain and set aside.
• Step 2: In a small bowl, whisk together tamarind paste, soy sauce, coconut sugar, lime juice, and sriracha until well combined. Set aside.
• Step 3: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the Veggie Valley Chicken Strips and cook until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
• Step 4: In the same skillet, add the remaining 1 tbsp of vegetable oil. Add minced garlic and sliced red onion, and sauté until fragrant and the onion is translucent, about 2-3 minutes.
• Step 5: If using eggs, push the garlic and onion to one side of the skillet. Crack the eggs into the skillet and scramble until cooked through. If not using eggs, skip this step.
• Step 6: Add the cooked rice noodles, prepared sauce, and Veggie Valley Chicken Strips to the skillet. Toss everything together to combine well and heat through, about 2-3 minutes.
• Step 7: Stir in bean sprouts and half of the chopped green onions. Cook for an additional 1-2 minutes until the bean sprouts are slightly softened.
• Step 8: Transfer the Pad Thai to serving plates. Garnish with the remaining green onions, crushed peanuts, fresh cilantro, and lime wedges.