Quick & Easy Chicken Pad Thai

averiecooks.com

Miss Pixel

1 pound flat rice noodles

3 tablespoons toasted sesame oil

1 tablespoon coconut oil

1 medium onion, diced small (I used sweet Vidalia)

1 pound boneless skinless chicken breast, sliced into thin long strips

3 to 5 cloves garlic, finely minced or pressed

1 tablespoon ground ginger, (½ tablespoon fresh ginger may be substituted)

8 ounces thinly sliced green cabbage, (about 3 to 4 loosely packed cups)

1 cup shredded carrots

⅓ cup low-sodium soy sauce

¼ cup fish sauce

¼ to ⅓ cup freshly squeezed lime juice

2 tablespoons honey or agave syrup

1 large egg, scrambled

2 tablespoons sriracha, (optional and to taste)

3 green onions, sliced into thin rounds (optionally substitute with ⅓ cup minced fresh Thai basil)

⅔ cup chopped roasted peanuts, (I used reduced-salt)

Directions at averiecooks.com

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