I have a confession. I’ve recently adopted a “Takeout Tuesday” policy at my house. Sunday dinner leftovers always get me through Monday, but by the time Tuesday night rolls around I’m inevitably out of leftovers and too exhausted to cook. Thai takeout it is!
The problem is that I always feel a slight twinge of guilt whenever I sit down to a plate full of Pad Thai. What is that secret ingredient that makes it so addicting??? To remedy the situation, I created my own recipe for my favorite noodles. Now I know exactly what I’m eating and I can count on the ingredients to be delicious and fresh! Plus – it’s quick and easy, so I have no excuse not to make it.
Here’s what you’ll need:
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- 1 package (8 oz) Thai rice noodles
- 1 red bell pepper
- 1 yellow bell pepper
- ½ small head of purple cabbage
- ¼ jalapeno
- 1 carrot
- ¾ cup Diamond of California® Whole Almonds, divided
- ¼ cup walnut oil
- 1 tsp fresh lime juice
- 1 tsp honey
- ½ tsp salt
- 1 tsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- Diced scallions and cilantro to garnish
Here’s how to make it:
First, heat the olive oil in a pan over high heat. Add the chicken, cooking 2 minutes on each side to brown. Pour ½ cup of water into the pan, reduce the heat to medium and cover. Cook for 10 minutes, or until water is gone. Use two forks to gently pull the chicken apart into pieces. If the chicken is still pink on the inside, add ¼ cup of water and return to heat until chicken is cooked through.
While the chicken cooks, make the sauce by grinding the remaining almonds in a food processor until smooth and slightly oily (about 10-15 minutes). Transfer to a bowl and whisk in the walnut oil, lime juice, honey, salt, rice wine vinegar, soy sauce and toasted sesame oil.
Cook the noodles according to package instructions. Transfer the cooked noodles to a large bowl and toss with half of the sauce. Add the chopped veggies, chicken and remaining sauce, then toss again. Top with chopped almonds, scallions and cilantro before serving.
Do you have a favorite copycat takeout recipe? I’d love to hear what it is! Share in the comments below.