Weeknight Chicken Pad Thai with Seared Vegetables

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Harmony Valley Farm

Viroqua, WI

Harmony Valley Farm has been dedicated to growing the highest quality certified organic vegetables for over 40 years. They strive to produce the most nutrient dense vegetables with exceptional flavor and do so by implementing farming practices to optimize soil and plant health. Additionally, they foster biodiversity on their farm by planting and maintaining year-round habitat for songbirds, bats, bees and other beneficial pollinator creatures. Support of our farm allows us to pay a fair and living wage and offer benefits including health insurance.

Larry Schultz Organic Farm

Owatonna, MN

Larry Schultz Organic Farm’s animals have always enjoyed a cage free, free-range environment and have never received antibiotics or hormones. The Schultz family has maintained their farm’s organic integrity throughout four generations near Owatonna, MN. Organic is a way of life and we strive to supply the highest quality egg possible. You will be able to taste the difference.

Make it at Home

Cooking Terms

Julienne

To slice into thin strips about the size of matchsticks.

Toast

To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

Shimmering

A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

Stir-Fry

To fry something over high heat quickly (with little oil) while stirring constantly.

Ingredients

Peanuts

Carrot

Broccoli

Cilantro

Egg

Tamarind concentrate

Sweet tamari sauce

Chicken breasts

Rice noodles

This dish is Gluten-Free

Click here for full nutritional information

You Supply

Salt
Pepper
Oil

Medium pot

Two small mixing bowls

Large deep sauté pan or skillet

Step-by-Step Instructions

MISE EN PLACE

Read through entire recipe before getting started. Bring a medium pot of salted water to a boil. Chop peanuts. Trim and peel carrot, then julienne. Cut broccoli into bite-size florets.* Tear cilantro leaves and tender cilantro stems into ½ inch pieces. In a small bowl, beat egg with a pinch of salt and pepper. Remove chicken breasts from package; rinse and dry. Cut into 1" pieces.
*If your broccoli has a large stalk, peel off the tough outer skin, finely chop and add to the florets

COOK NOODLES

Bring 6 cups of water with a pinch of salt to a boil in a medium pot over medium heat. When water reaches a rolling boil, add rice noodles and cook until al dente 5-6 min. Reserve ¼ cup pasta water. Drain noodles and return to pot. Toss with 1 tsp. oil. While noodles are cooking, proceed with Step #3.

TOAST PEANUTS

In a large sauté pan or deep skillet, toast peanuts over medium-low heat, stirring occasionally, until golden brown and aromatic 3-4 min. Transfer to a small plate.
Pro-tip: Nuts will release natural oils when toasting, and become shiny and browned when toasted.

COOK CHICKEN

In previously used pan, heat 1 Tbsp. oil until shimmering. Season chicken with a pinch of salt and pepper. Add chicken and cook over medium-high heat, stirring occasionally, until golden brown, 4-6 min. Chicken will not be fully cooked at this point. In a small bowl, whisk sweet tamari sauce with tamarind concentrate and reserved pasta water. Add to chicken and bring to a simmer over medium heat, 2-3 min or until reduced by ¼.
Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat slightly.

FINISH PAD THAI

Add cooked rice noodles, carrots and broccoli to chicken. Stir-fry until most of the sauce has been absorbed and noodles and vegetables are well-coated, 2-3 min. Using your spoon or spatula, push pad Thai to one side of the pan. Add egg and allow to set for 1-2 min until edges look cooked. Scramble keeping separate from pad Thai until cooked through. Mix egg into noodles and stir-fry 1-2 min more.

PLATE YOUR DISH

Divide pad Thai between two bowls. Garnish with toasted peanuts and cilantro. Enjoy!