CHICKETTS™ Pad Thai
Quick, easy and look-a-like recipe! Build a mouth watering 5 star plant-based "Chicken" Pad Thai entrée in about 20 minutes!
Recipe by Tamara Machado @lyme_born_ninja
- 8 oz Pad Thai Noodles ((flat rice noodles))
- 16 oz Chicketts™ Crumble ((pre crumbled in 5lb bag))
- 1 pinch Salt ((to taste))
- 1 pinch Pepper ((to taste))
- 6 oz JUST™ Egg ((fried and broken up))
- 1 cup Bean Sprouts ((fresh))
- ⅓ cup Green Onions ((sliced))
- ⅓ cup White Onions ((sliced))
- ¼ cup Cilantro ((loose chopped))
- ¼ cup Peanuts ((optional garnish))
- ¼ cup Ketchup
- 2 tbsp Coconut Aminos ((or vegan fish sauce))
- 2 tbsp Sugar ((or Pyure Stevia))
- 1 tsp Garlic ((minced))
- 1 tsp Peanut Butter ((or sub sunflower butter))
- 2 tbsp Lime Juice ((1 lime))
- ½ tsp Red Pepper Flakes ((crushed))
- 1 tsp Soy Sauce ((or liquid aminos))
- Step 1
Cook Pad Thai noodles al dente (per package instructions) and set aside.
- Step 2
Heat WORTHINGTON® CHICKETTS™ in wok or large pan (about 3-5 minutes), then transfer to a bowl and set aside. Keep hot pan on stove for frying JUST™ Egg in Step 4.
WORTHINGTON® CHICKETTS™are pre-seasoned, feel free to add additional salt & pepper to taste. - Step 3
Mix together Sauce Ingredients in a small bowl and set aside.
- Step 4
Use hot wok or pan (used to heat CHICKETTS™) and fry JUST™ Egg. Break apart with spoon and add sliced white onions and bean sprouts
Lower heat to medium and add a teaspoon of oil to the skillet. Pour in the JUST Egg and scramble like an egg, stirring occasionally, until all the liquid is cooked through. - Step 5
Add noodles, sauce mix and CHICKETTS™ to the JUST™ Egg, Onions and Bean Sprouts and toss to coat with sauce.
- Step 6
Fold in green onions and chopped cilantro. Garnish with Peanuts (optional).
Mild: Remove crushed red pepper flakes
Spicy: Add 2 teaspoons of sriracha sauce or double the red pepper flakes
Nut Allergies: Substitute Sunflower Butter and Sunflower seeds for Peanut Butter and Peanuts.
Nut Substitutes: Almonds, Sunflower Seeds, Pine Nuts