This chicken pad 🏷️#thai 🏷️#recipe my favorite.

Ingredients

• ⅛ teaspoon ground ginger
• ⅛ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 2 pounds free-range chicken tenders
• 3 large free-range eggs, lightly beaten
• ⅓ cup organic chicken broth
• 3 tablespoons peanut butter
• 3 tablespoons vinegar
• 3 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 4 zucchini, spiralized
• ½ cup bean sprouts, for garnish
• ½ cup chopped scallion, for garnish
• ½ cup crushed peanuts, for garnish
• 1 lime, cut into wedges, for garnish

Instructions

1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken tenders and toss until coated.
1. In a medium skillet, heat the peanut oil over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the skillet and cut into ¼-inch-thick slices. Set aside.
1. Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.
1. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.
1. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for about 1 minute.
1. Serve the pad thai garnished with the peanuts and lime wedges.

Contexts

• 🏷️#recipe