Spicy Asian Chicken and Rice Noodles
*this recipe is gluten free and dairy free
1 box Thai Kitchen Pad Thai dinner kit (one box serves 1-2 people)
1/4 cup water
2 small chicken tenders cut into bite size pieces
1 garlic clove
1 tsp chopped ginger
1/4 tsp chili pepper flakes
whatever vegetables you choose I use
sliced red pepper
1 cup nappa cabbage
Follow cooking instructions on the box to cook rice noodles. Place seasoning packet in 1/4 cup water as directed on the box. Meanwhile prep all your ingredients. Have them sitting by the stove as directed in my Easy Stir Fry Method. Heat oil in skillet. Add your aromatics (garlic, ginger and chili pepper) stir fry until fragrant. Add your chicken, stir fry until no longer pink. Remove from skillet with slotted spoon. Add vegetables. Stir fry until desired tenderness is reached. Add the chicken back into the pan. Add pad Thai sauce. Stir fry until sauce is simmering. Add noodles. Stir fry until mixed. Serve.
This recipe is linked to Tempt My Tummy Tuesdays Tuesdays at the Table Whats Cooking Wednesday and Ultimate Recipe Swap Thursday.