pad thai salad

in the mood for a delicious pad thai but want it a tad healthier?  make it into a salad!  in light of drinking a few vodka/soda waters i decided that i should have a healthier version to help balance the “nutrients.”  thus, came my inspiration for this delicious dinner.  in my opinion,  the best part of this dish is the fresh chunky peanut sauce…mmm!

fresh greens
one chicken breast diced
cooked rice noodles
sliced mushrooms
sugar snap peas
sliced red pepper
4 minced garlic cloves
bunch of fresh cilantro chopped
sliced green onions
salt and pepper to taste

thai peanut sauce
3 tbsp chunky peanut butter
2 1/2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tsp sriacha sauce
1 tbsp honey

saute chicken and garlic together with one tablespoon of sesame oil until fully cooked over medium-low heat.  next, remove chicken from pan and then add mushrooms, red peppers, and snow peas.  cook through for about 10 minutes on same heat.

add chicken and cooked rice noodles back in with the veggies and add the thai peanut sauce.  stir together until everything is fully coated.  next, fold in the green onions and cilantro.  if you want the sauce a bit thinner add a few tablespoons of water or chicken stock.

mix together the fresh greens and cabbage into a bowl.  place the pad thai mixture on top of the greens and garnish with fresh cilantro and shredded carrots.  i always enjoy stirring it all together with chopsticks, however, you can eat the deliciousness any way you like.


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