Ingredients
- 24 ea. MorningStar Farms® Incogmeato® Homestyle Chik’n Tenders, chopped
- 6 packs or 12 cups Rice noodles
- ¼ cup Canola oil
- ¼ cup Sesame oil
- 1 bunch Broccoli, chopped
- 1 ea. Red peppers, julienne
- 6 ea. Eggs (sub vegan)
- 2 Tbsp. Rice vinegar
- ¾ cup Fish sauce
- 1 cup Bean Sprouts
- 2 ea. Carrots, julienne
- 1 bunch Cilantro, chopped
- ½ cup Teriyaki sauce
- 1 cup Peanuts, chopped
- 1 cup Green onions, chopped
Recipe Directions
For the Chik’n:1. Preheat oven to 400° F.
2. Place the frozen MorningStar Farms® Incogmeato® Homestyle Chik’n Tenders on a sheet pan and heat in the 400° F oven for 12-14 minutes.
3. Turn tenders over halfway through heating time.
4. For safety, the product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places.
5. Once fully cooked, chop tenders into bite-sized pieces.
For rice noodles:
1. Bring a large pot of water to a rolling boil, add rice noodles and boil for 2 minutes.
2. Take pot off the heat and let sit in hot water for 3 minutes; strain noodles and rinse with cold water. Set aside.
For the Pad Thai:
1. In a wok bring canola oil and sesame oil to high heat and add the chopped tenders, broccoli, and peppers; cook for 2 minutes. Remove from pan and place to the side.
2. Add eggs into remaining oil and scramble.
3. Add rice noodles back to the pan with the rice vinegar, fish sauce, bean sprouts and carrots, cilantro, and teriyaki sauce.
4. Toss with tongs until well combined.
5. Fold in the cooked peppers, broccoli, and chopped tenders.
To serve:
1. Serve in a bowl and garnish with peanuts and green onion.
