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

AMOUNT	MAIN INGREDIENTS
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.

Step 2: 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.

Step 3: Heat 2 Tbsp. avocado oil in a large wok (or non-stick pan) over high heat.

Step 4 :Add avocado oil, ginger, garlic, and green onion. Cook for 10 seconds until fragrant.

Step 5: Add chicken and sauté for 1 minute.

Step 6: Add Brussels sprouts and half of the bean sprouts, and sauté for 1 minute.

Step 7: Push all the ingredients to one side of the pan and pour the egg on the other side. Scramble using a wooden spoon.

Step 8: Add the Pad Thai sauce and 1 Tbsp. of toasted hemp heart and peanut mix. Bring to a boil.

Step 9: Add the noodles and toss all the ingredients together thoroughly.

Step 10: 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

Step 1: Check the tamarind paste for pits before adding to the blender.

Step 2.: Combine all the ingredients in a blender and blend for 2 minutes. NOTE: Check the tamarind paste for pits before adding to the blender.