Pad Thai Recipe

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 ounces rice noodles

3 tablespoons peanut oil, divided (or use avocado oil, or coconut oil)

8 ounces chicken breast, tofu or prawns (peeled and deveined)

salt and pepper to taste

1 large shallot, finely diced (much better than onion here)

4 fat garlic cloves, roughly chopped

2 eggs, whisked with a fork with a generous 3-finger pinch salt if vegan, leave it out)

1 lime

3 tablespoons fish sauce (see notes- or use vegan fish sauce)

3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes

3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.

2 teaspoons soy sauce (or GF liquid aminos like Braggs)

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil

Directions

Soak the rice noodles. Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes or until just al dente, then drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable.

Whisk

the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.

Make the Pad Tahi Sauce

whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.

Prep the protein. Chicken

slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: season with salt and pepper.

Cook the protein

Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned chicken, shrimp or tofu until cooked through. Set aside,

Stir Fry

Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes. Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stirfry 2-3 minutes until noodles are soft and pliable and even a little crispy.

Pour in the Pad Thai Sauce

(turn hood on) stir everything together and cook 1-2 minute, then add the cooked protein and stirfry for a few more minutes. Just as you start to smell the sugar carmelizing, you are there! Squeeze with a little lime juice. Turn off heat.

Taste

Adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like, a squeeze of lime juice, chili flakes, or a pinch of sugar to taste.

Toss in 1/2 the bean sprouts

and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates.

Garnish

with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Nutrition

• Serving Size: 1 ½ cups
• Calories: 409
• Total Fat: 14.2 g
• Saturated Fat: 2.1 g
• Trans Fat: 0.1 g
• Cholesterol: 165.4 mg
• Sodium: 1134 mg
• Total Carbohydrate: 47.4 g
• Dietary Fiber: 1.1 g
• Total Sugars: 14.3 g
• Protein: 20.5 g