Apricot Ginger Teriyaki Pad Thai
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Apricot Ginger Teriyaki Pad Thai
Category
Dinner Recipes
Ingredients
- 1 12 oz Terrapin Ridge Farms Apricot Ginger
- Teriyaki Glaze
- 1 tbsp Olive oil
- 1 tsp Kosher salt
- 1 tsp Freshly ground pepper
- 1 lb Boneless, skinless chicken breasts
- (or use 16 oz jumbo tail-on peeled and
- deveined shrimp)
- 1 14 oz Package rice noodles
- 1 cup Broccoli, chopped
- 1/2 Red onion, chopped
- 2 Garlic cloves, minced
- 1/4 cup Peanuts, crushed
- 1/3 cup Cilantro, chopped
- 2 tbsp Peanut butter, smooth
- 2 Limes, juiced
Directions
- Prepare the rice noodles according to package
- instructions. Set aside.
- Sauté the chicken breasts with olive oil and salt
- and pepper until fully cooked / 165°F in the center.
- Remove chicken from pan and set aside.
- Add the broccoli and red onions to the pan and
- cook until onions are translucent. Add the garlic
- and stir until mixed with broccoli and
- onions.
- Add the peanut butter, and 6 oz of Terrapin Ridge Farms
- Apricot Ginger Teriyaki Glaze. Stir until combined.
- Slice the chicken and add to the pan. Add the rice
- noodles to the pan and stir everything to combine.
- Spoon into bowls and garnish with lime juice, and
- crushed peanuts, if desired.