This is a great recipe. Balanced. Easy. Loaded with different kinds of healthy protein. And it’s tasty. You can make it in a large skillet or a wok. It’s great leftover, eaten chilled or warmed up. The pecans add great texture and some plant-based protein.
Noodles
6 ounces
pad Thai rice noodles
3 tablespoons
vegetable oil, divided
Sauce:
1/4 cup
peanut butter
1/4 cup
low-sodium soy sauce
1 tablespoon
honey
1 tablespoon
fresh lime juice
4
large cloves garlic, finely chopped
1 teaspoon
sriracha hot sauce
Stir-Fry:
3/4 cup
Fisher® Pecan Halves, coarsely chopped
2
eggs
1/2 pound
boneless skinless chicken breast, thinly sliced into bite-size pieces
2 tablespoons
grated gingerroot
1 cup
shredded carrots
1 cup
bean sprouts
1/4 cup
loosely packed fresh cilantro leaves
3
green onions, sliced
Food Safety Instruction
DIRECTIONS
- For Noodles:
- Cook noodles as directed on package; drain. Toss with 1 tablespoon oil; set aside.
- For Sauce:
- Mix ingredients in medium saucepan. Bring to boil on medium heat. Cook 2-3 minutes or until slightly thickened.
- For Stir-Fry:
- Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add Fisher® Pecans; cook and stir 1-2 minutes or until lightly browned. Remove from pan. Crack eggs into same pan and scramble until firm. Remove from pan into clean bowl.
- Heat remaining 1 tablespoon oil in same pan on medium-high heat until smoking. Add chicken and a pinch of salt. Cook 4-5 minutes or until chicken is done (165°F), stirring frequently. Add ginger, carrots, bean sprouts, Sauce, Noodles, eggs and ½ cup nuts. Toss gently. Remove from heat. Top with cilantro, onions and remaining nuts.
