Peanut Chicken Pad Thai

This Thai dish is one of our favorite dishes. We can stand to eat it as leftovers several days in a row and it tastes great every time. It is so so yummy and it was very easy to make it gluten free with Tinkyada's pad thai noodles.


Peanut Chicken Pad Thai
1 lb cooked chicken chunks or shredded chicken
1 pkg pad thai noodles
1 small onion, diced
1 green bell pepper, diced or Julienned
1 4 oz. can mushroom pieces
1 c chicken broth
3 T ginger
6 T soy sauce
1/2 c peanut butter (I recommend crunchy- the peanut bits add some texture)
3 T honey
1 t. red pepper (optional: but recommended to use at least a sprinkle for a bit of spice)
1 T garlic powder

Cook noodles per directions. In a small saucepan, or cast iron skillet saute diced onion and bell pepper until tender. In a medium saucepan mix together chicken broth, ginger, soy sauce, peanut butter, honey, red pepper, and garlic. Heat on medium low until peanut butter is melted and stir the sauce until well blended.

When noodles are done, drain and return to pot. Add in cooked chicken, bell pepper, onion, and mushrooms. Stir well, then add in sauce mixture and stir. Serve while it's hot.

Makes 8-10 servings.

Ratings from the Experts*: 9/10. I had shredded chicken to use in this recipe, but I prefer chicken chunks and so does my hubby. Otherwise, it was the perfection we remember fondly.

Note: You can also switch this recipe up by using pork instead of chicken!

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