Pantry Pad Thai

Ingredients

• ¹⁄₂ pkg (14 oz/400 g) rice vermicelli noodles
• 8 cups boiling water, or enough to soak noodles
• ¹⁄₄ cup natural peanut butter, or nut butter alternative
• ¹⁄₂ cup water
• 1 tbsp low-sodium soy sauce
• 1 pkg Pad Thai Seasoning
• ¹⁄₂ lb (225 g) boneless, skinless chicken breast, about 1 breast
• ¹⁄₂ tbsp oil
• 4 cups frozen mixed vegetables
• 2 eggs
• Black Pepper, to taste

Preparation

1. In a large bowl, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Every couple of minutes, give the noodles a stir to ensure they are evenly cooked. Noodles take approximately 6 min to cook until tender. Drain and rinse noodles under cold water.
2. Meanwhile, in a bowl, whisk together peanut butter, water, soy sauce, and seasoning. Set aside.
3. Cut chicken into bite-sized pieces. In Wok, heat oil over medium-high heat. Add chicken and frozen vegetables. Cook about 10 min or until chicken is cooked and vegetables are heated through.
4. In a small bowl, whisk eggs.
5. Reduce heat to low-medium. Add cooked noodles and reserved sauce to wok. Using tongs, mix well, and loosen noodle strands to avoid having them clump together.
6. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the wok, about 1 min. Season with pepper to taste, and serve immediately, adding toppings as desired.