Chicken and Hemp Pad Thai Recipe
Pad Thai lovers will love this chicken and hemp Pad Thai recipe that gets rave reviews for all its flavors. It features Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5" , a delicious blend of fresh herbs and veggies and a hemp heart/peanut mix. It finishes with a sweet and savory Pad Thai sauce that adds more Asian, peanut-y character.
Ingredients
Yield: 1 Wrap
| Amount | Main ingredients |
|---|---|
| 1/4 cup | Unsalted Peanuts, chopped |
| 1/4 cup | Hemp Hearts |
| 2 Tbsp. | Avocado Oil |
| 1 Tbsp. | Ginger, fresh minced |
| 1 Tbsp. | Garlic, fresh minced |
| 1 oz. | Green Onion, chopped |
| 6 oz. | Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5" |
| 2.5 oz. | Brussels Sprouts, shaved, 1 cup |
| 2.5 oz. | Bean Sprouts |
| 1 large | Egg, whisked |
| 6 oz. | Pad Thai Sauce |
| 1 Tbsp. | Toasted Hemp Heart and Peanut Mix |
| 12 oz. | Hemp Noodles or Rice Noodles, cooked |
Sub-Recipe Ingredients | |
| Pad Thai Sauce | |
| Yield: 1 CUP | |
| 2 Tbsp. | Fish Sauce or Vegan Fish Sauce |
| 2 Tbsp. | Soy Sauce (Tamari can be used as a vegan and gluten-free option) |
| 1 Tbsp. (15g) | Tamarind Puree |
| 1 cup | Coconut Milk |
| 1/2 oz. | Garlic, fresh minced |
| 1 oz. | Ginger, fresh minced |
| 2 Tbsp. (33g) | Creamy Peanut Butter or Sun Butter (a non-peanut option) |
| 1/4 tsp. | Brown Sugar |
| 1 tsp. | Black Pepper, ground |
Directions
- SStep 1: Place frozen flat packs of Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5" on sheet pans to thaw overnight in refrigerator.
- Combine the hemp hearts and chopped peanuts on a sheet pan and toast for 6 minutes in a 375°F oven. Stir after 3 minutes, then continue to toast another 3 minutes. Remove from the oven, set aside to cool. Extra can be stored in an airtight container for up to 14 days.
- Heat 2 Tbsp. avocado oil in a large wok (or non-stick pan) over high heat.
- Add avocado oil, ginger, garlic, and green onion. Cook for 10 seconds until fragrant.
- Add chicken and sauté for 1 minute.
- Add Brussels sprouts and half of the bean sprouts, and sauté for 1 minute.
- Push all the ingredients to one side of the pan and pour the egg on the other side. Scramble using a wooden spoon.
- Add the Pad Thai sauce and 1 Tbsp. of toasted hemp heart and peanut mix. Bring to a boil.
- Add the noodles and toss all the ingredients together thoroughly.
- Divide onto three plates, garnish with remaining bean sprouts and 1 tsp. of toasted hemp heart and peanut mix on each portion. Serve hot.
Sub-Recipe Directions
Pad Thai Sauce
- Check the tamarind paste for pits before adding to the blender.
- : Combine all the ingredients in a blender and blend for 2 minutes. NOTE: Check the tamarind paste for pits before adding to the blender.
- Store refrigerated in an airtight container for up to 5 days.
