Spicy Chicken Pad Thai
- 2 tbsp unsalted butter
- 1/2 tsp garlic, minced
- 1/2 tsp ginger, minced
- 12 oz rotisserie chicken, pulled
- 1 cup carrots, shredded
- 1 cup bell pepper strips
- 1 cup Pad Thai sauce, prepared
- 2 packages of Maruchan Spicy Chicken Flavor Yakisoba
- 4 tsp green onions, sliced
- None Sriracha to taste
- 4 tsp salted roasted peanuts, chopped
- 4 lime wedges
- 2 eggs
- 4 tbsp bean sprouts
In a pan over medium heat, add butter, rotisserie chicken, carrots and bell pepper strips. Cook until tender then add in the garlic and ginger. Cook until fragrant then remove from heat and set aside.
Divide & Serve
Divide the Pad Thai noodles into bowls. Top with cooked ingredients, chopped peanuts, bean sprouts, green onions and lime wedges. Enjoy!
Open the lid of the Maruchan Spicy Chicken Flavor Yakisoba package halfway and remove both packets. Add packet #1 and fill water to the line indicated. Microwave covered on high for 4 minutes. Let cool for 1 minute before adding packet #2. Stir until fully combined and repeat for second package.
Return empty pan to heat. Add Spicy Chicken Flavor Yakisoba noodles to the pan. Add Pad Thai sauce and Sriracha and stir.
Tilt the pan to push noodles to one side. Crack the eggs into the empty side of the pan and scramble. Once the eggs are cooked, combine all ingredients in the pan together.