Quick Pad Thai

A super quick and easy Pad Thai made with meat or shrimp, veggies, noodles and a pre-made sauce. Ready in less than 30 minutes.

INGREDIENTS

• 1 package rice noodles (about 450 grams) or spaghetti noodles
• 4 heads of bok choy – rinsed or 1 cup of frozen broccoli – thawed
• 2 teaspoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, finely chopped
• 2 chicken thighs, thinly sliced or 1 chicken breast thinly sliced*
• 2 eggs
• 1 cup Pad Thai sauce

*Shrimp or tofu can be substituted for chicken.

INGREDIENTS

• 2 green onions, finely sliced
• ¼ cup crushed peanuts
• 1 lemon, cut into wedges
• Chili flakes (optional)

PREPARATION

• In a medium size pot, cook the noodles until almost done. Rinse well. Set aside.
• If using bok choy, slice off the base of the vegetable and peel apart the leaves. Set aside.
• In a large pot on medium heat, warm up the oil then add the onion, garlic, and chicken.
• Cook until chicken is browned stirring constantly, breaking up the chicken.
• Add the bok choy or broccoli and the almost cooked noodles to the pot. Stir until combined.
• Make a space in the centre of the pan and crack in the eggs. Stir everything together quickly until the eggs are cooked.
• Add the Pad Thai sauce. Let simmer for a few minutes until the noodles are cooked through.
• Serve right away with the toppings on the side so everyone can add the toppings of their choice.