I’m a total tease.
This isn’t really pad thai. I’m not quite sure how the amazing chefs at the Thai restaurants make it. I’m pretty sure they have to go through Pad Thai training. It’s kind of like karate…gaining a black belt in pad thai.
So, I guess this could also be called Thai Peanut Noodles, also known as my Pho-Pad Thai.
I got my inspiration from good ‘ole TJs’ Satay Peanut Sauce.
Anyway, if you’re in the mood for a Pho-Pad Thai. This is your recipe. Mmm…
And you should make this for dessert. Just sayin’.
- 1 pound chicken breasts tenders
- 4 servings lo mein noodles (whole wheat fettuccine)
- 1 cup of shredded carrots
- 1 cup of broccoli slaw
- 2 tablespoons sesame oil
- 1/2 – 3/4 cup Trader Joe’s Satay Peanut Sauce, to taste and moisture
- 1/2 – 3/4 cup Better’n Peanut Butter, to taste and moisture
- 2 eggs
- 1 cup sprouts
- 1/4 cup crushed peanuts
- 1 green onion
- In a large sauce pan, sauté the chicken in 1 tablespoon of the sesame oil.
- Once browned, add in the carrots and broccoli slaw. At this point you can add in the second tablespoon of sesame oil, if needed.
- Once the vegetables are tender, stir in the satay peanut sauce and peanut butter.
- Prepare the lo mein noodles as per the packaged instructions.
- Drain the noodles and toss in with the chicken and vegetables.
- In another small pan, scramble the eggs into little bits add them to the noodle mixture.
- Plate up the dish and sprinkle peanuts, sprouts and green onion on top.