Pad Thai

August 15, 2018
Created by Chef Callyn Graf
15-17 minutes
Serves 4
  • 1 pkg Harmons sous chef fajita blend vegetables
  • 1 pkg spiralized zucchini or butternut squash noodles
  • 2 Tbsp fish sauce
  • 3 Tbsp brown sugar
  • 1/4 cup fresh lime juice
  • 1 Tbsp Tbsp canola oil
  • 4 chicken breasts, cut into 1" cubes
  • Green onions, for garnish
  • Peanuts, for garnish
  • Fresh cilantro, for garnish
  • Bean sprouts, for garnish
  • Lime wedges, for garnish

Bring a large pot of salted water to boil. Add fajita blend vegetables and cook until crisp-tender, 3-4 minutes. Drain and set aside. Add spiralized noodles and cook until crisp-tender, 2-3 minutes. Set aside.

In a small bowl, whisk together fish sauce, brown sugar, and lime juice. Set aside.

In a large frying pan over medium-high heat, add oil. Add chicken and cook until cooked through, about 5 minutes. Remove from pan. Add fajita vegetables to the pan and cook until softened, about 5 minutes. Add sauce, chicken and noodles. Stir to thoroughly coat vegetables and chicken. Garnish with desired ingredients.

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