This traditional pad Thai dish features a creamy, tangy sauce and plenty of protein from the chicken. Sub shrimp or even beef if desired. Easy yet flavorful dish with a grain-free veggie noodle option.
Add 2 tablespoons of the sesame oil to a large skillet or wok and heat over medium-high heat.
Add the thin strips of skinless chicken breast and sprinkle with garlic powder, onion powder, and salt.
Cook, stirring occasionally until slightly browned and cooked through.
Remove the chicken from the pan, but leave the remaining oil in the pan.
Cook the flat rice noodles according to package instructions OR add the remaining sesame oil and the broccoli slaw and sliced cabbage to the pan, sauteeing until cooked (about 10 minutes).
While noodles or veggies are cooking, whisk the lime juice, 2 tablespoons fish sauce, and the other sauce ingredients together in a small bowl.
Add the remaining sesame oil (if you haven’t already used it to saute the broccoli slaw and cabbage) to the skillet and saute the onion, carrots, green onion, and garlic for a couple of minutes.
Move the vegetables to the side of the skillet and cook the eggs, stirring frequently for a couple of minutes.
Return the chicken to the skillet, add the cooked pad thai noodles, and pour the sauce over the top.
Stir gently and cook for 1-2 minutes.
Top with any desired toppings and enjoy.
Notes
You can use both noodles and broccoli slaw/cabbage if you’d like, or half of each.