Fall Chicken Noodle Stir Fry
Deliciously sweet and savory, this butternut squash and chicken pad thai is a great substitute for a dish commonly prepared in restaurants. Filled with seasonal vegetables like butternut squash, this is a great balanced meal to add to your weekly favorites.
First, cook the Pad Thai noodles as indicated by the package. Drain and set off to the side. Keep warm.
Heat up the pre-cooked butternut squash in the microwave. Cook for 3-5 minutes or until the squash softens.
Meanwhile, in a non-stick skillet, heat up the oil over medium heat, add the garlic, Trifecta chicken, and butternut squash. Cut up the chicken in the skillet and heat until golden.
Add the eggs to the skillet and scramble. As the noodles become 75%-80% cooked through, add the noodles to the skillet. Add the fish sauce, teriyaki sauce, and sriracha. Stir often.
Add the bean sprouts. Cook for an additional minute to two until bean sprouts are heated through. Serve on a bowl.
Top with red pepper flakes and cilantro.
Servings: 2 | Calories Per Serving: 328