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Pad Thai Noodles


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  • Sauce:
  • 1 package rice stick noodles (14 oz.
  • 2 T olive or canola oil
  • 2 t minced garlic
  • 3 chicken breasts, cubed
  • 1/2 medium red onion
  • 2 C bean sprouts
  • 2 C shredded carrots
  • 3 scallions, halved and cut into 2 inch pieces
  • 1/2 C Agave Nectar
  • 1/2 C rice vinegar
  • 6 T Agave ketchup
  • 2 T soy sauce
  • 2 T chili sauce
  • 3 T fresh lime juice
  • Garnish:
  • 1/4 C fresh chopped cilantro
  • 1/4 C chopped roasted peanuts
  • fresh lime juice



Step 1

Cook noodles according to package directions. In a bowl or blender mix sauce ingredients. Set aside. Heat oil on high in a wok or large skillet. Add garlic and saute for 15 seconds. Add meat and cook thoroughly. Add onion and stir for 30 seconds. Add presoaked noodles and sauce. Stir fry noodles and sauce for about 5 minutes or until noodles turn transparent. Add sprouts, carrots and scallions and stir fry for about 1-2 minutes more. Serve with garnish.


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