This Chicken and Pad Thai Noodle Stir-Fry Is Your Fave Takeout’s Biggest Threat

Sami Allen

When Seamless is calling your name, it’s difficult not to reply. You can hit up your go-to takeout joint and order to your heart’s desire, but after the fact, you realize that your money’s gone and you generally feel… well, not so great. We have your solution to both of these problems. Make this chicken and pad Thai noodle stir-fry and you’ll forget all about takeout.

We swap the rice for pad Thai noodles to offer that satisfying, noodle-y mouthfeel while packing in fresh vegetables and lots of protein. Basically, it’s the healthier version of the dish you would’ve ordered, except you’d never know you were lightening it up.

Sami Allen

Chicken And Pad Thai Noodle Stir Fry

Ingredients

• 1 tablespoon of sesame oil
• 1 pound of chicken breasts, sliced into cubes
• 1 large head of broccoli, cut into florets
• 2 cups of carrots, chopped
• 1/2 box (or 7 oz.) of pad Thai-style noodles
• 1 tablespoon of Sriracha
• 1 teaspoon of ginger
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 tablespoon of low-sodium soy sauce
• 2 teaspoons of honey
• 1 tablespoon of cornstarch

Instructions

In a large pot, heat water to a boil, and then take it off the heat. Add the pad Thai noodles, stir and let them sit for 10 minutes or until they’re done. Meanwhile, in a medium-sized bowl, add the Sriracha, ginger, salt, pepper, soy sauce, honey and cornstarch and mix until incorporated. Set it aside.

In a wok or large skillet on medium-high heat, add the oil and chicken and cook until the chicken is browned on the outside. Set aside.

Add the vegetables and cook for five to seven minutes, or until nearly done. Add the chicken, and then slowly pour in the sauce. Cook, stirring frequently, until the sauce has thickened. Drain the noodles and toss them into the stir-fry, and then serve!

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