Ingredients

The following ingredients have 4 Servings
  • 10 ounces pad thai noodles
  • 1/4 cup low-sodium or regular soy sauce
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 tablespoon dark brown sugar
  • 3 teaspoons red curry paste
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 10 ounces shiitake mushrooms (sliced)
  • 2 carrots (shaved into long thin strips with a vegetable peeler)
  • 1 boneless skinless chicken breast (cut into pieces)
  • Sriracha sauce (for topping (optional))
  • Green onions (for garnish (optional))

Instruction

  • Fill a large bowl with hot water and soak the pad thai noodles in it for 10 minutes, or until soften. Drain and set aside.
  • Whisk together all the ingredients for the sauce and set aside.
  • In a large skillet over medium-high heat, saute garlic and onion until softened and fragrant, about 3-4 minutes. Add the mushrooms carrots to the skillet and cook until tender.
  • Add the chicken to the skillet and cook until chicken is cooked through.
  • Add the noodles to the skillet then pour the sauce over top. Toss mixture to coat completely. Let simmer for 5 minutes, toss again, then remove from heat.
  • Serve hot and add sriracha sauce on top, if desired.
  • You may garnish with green onions but it is optional.