I’m sort of hesitant to post this recipe and I’m not really sure why. It’s just REALLY GOOD and a total crowd-pleaser and if everyone makes it, then it will be less special when I make it. ha. But oh well…I’m going to share it anyway because I shouldn’t keep the goodness to myself, right?! 🙂
As you know, I only like to make EASY recipes, and they need to be gluten free. I found a recipe for chicken Pad Thai but it had waaaay too many ingredients (and several I didn’t have in the house), SO, I adapted it for other folks like me, who like to keep it simple. And guess what – it still tastes amazing! Here are the ingredients needed:
- Pad Thai Noodles
- Minced Garlic
- Olive Oil
- Soy Sauce
- Brown Sugar
- Red Pepper Flakes
- Chicken Stock (broth)
- Lime Juice
- Peanut Butter
- Peanuts (crushed)
- 3 whole carrots (or I’ve used several little ones)
- 3 green onion stalks
- *cute kid* (optional) 😉
Okay so when I make this, I make several batches to put in the freezer for later. I figure that when you go to the effort, you might as well get a lot out of it, right? And the most time consuming part is getting all the ingredients out, etc. SO, I label a few gallon freezer bags, like so, to remind me what I need to add to finish off the recipe.
Then, I turn up the tunes and get to mixin’ the ingredients! (Full recipe below!)
THEN when it’s time to make this meal, it goes like so…
Cut up 3 chicken breasts and add to the instant pot (spray the pot with cooking spray first), and add the mixed ingredients.
Cut up the carrots into matchsticks, and chop the green onions. Sometimes, if I don’t have big carrots, I’ve cut up a bunch of the petite carrots that I’ve had in the house – either way works!
Then close the lid, and set the thingamajig on top to “sealing,” and turn the pressure cook button on for 7 minutes.
If you have an instant pot, you know it actually takes a lot longer than 7 minutes, of course, because it needs to reach the right pressure in the pot before the countdown begins. I think it takes about a half hour total. That gives us some time to get the noodles ready. You can either follow the directions on the back to cook on the stove (but then you have to time it right to be done at the same time as the chicken). So, this is what I do…
Put your noodles in a dish where they can be covered completely (I have one that’s the *perfect* size!) and add the hottest water you can (from your faucet is fine, unless you have a hot water dispenser somewhere). Just let it sit until the instant pot timer goes off and then you’ll drain the water and add the noodles.
Add the noodles to the instant pot, mix it all together, and put the lid back on for another 5-10 minutes (gives you just enough time if you want to throw together a salad or set the table or whatever you gotta do!)
Then, you can add some garnishes, if you’d like. We usually only get around to adding crushed peanuts, but you can also add cilantro and chopped onion if you’re fancy! 😉
Then, SERVE THIS MOUTH-WATERING GOODNESS. Mmmm….it’s just the best! And when you tell your kids there’s peanut butter in it, they will want to gobble it up. My kids love it!
I hope you love it as much as we do! XO! Below is the full recipe you can screenshot to give it a try. And if you don’t have an instant pot (well, then you probably didn’t make it to this part of the post), but you could probably make this over a skillet too! Let me know if you try it and what you think! Enjoy!!
Huge hugs! XO!