Chicken Pad Thai
Makes 4 servings
For the sauce:
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce*
2 tablespoons raw honey
1/4 — 1/2 teaspoon crushed red pepper flakes (use more or less depending on how spicy you want your sauce to be)
For the noodles:
8 ounces brown rice pad Thai noodles
4 tablespoons coconut oil
1 pound chicken breast/thigh, cut into bite-size pieces
1/2 red onion, thinly sliced
3 garlic cloves, minced
4 eggs, lightly beaten
1 cup fresh bean sprouts
4 tablespoons coarsely chopped roasted peanuts
4 tablespoons thinly sliced scallions
2 tablespoons fresh chopped cilantro
1 lime, cut into 8 wedges
1. Whisk all of the sauce ingredients together, then set the sauce aside.
2. Soak the dry brown rice noodles in a large bowl of hot water for 8 to 10 minutes, or until al dente. Then drain and set aside. (You can start cooking while the noodles are soaking.)
3. Heat 2 tablespoons of the coconut oil in a wok or large saute pan over high heat. When the oil starts to shimmer, add the chicken, red onion, and garlic. Stir-fry until the chicken is cooked through, then remove the chicken mixture to a bowl and set aside.
4. Add the remaining 2 tablespoons of coconut oil to the wok. When it starts to shimmer, add the beaten eggs and scramble them. Then add the sauce and drained noodles. Toss everything together until it is well mixed, then add the bean sprouts.
5. Garnish with the roasted peanuts, scallions, cilantro, and lime wedges. Serve immediately.
*Make it Paleo! To make it paleo, substitute the brown rice noodles with zucchini noodles, and use roasted almonds instead of peanuts as a garnish. To make the zucchini noodles, use 2 pounds of zucchini (approximately 4 large zucchini). Slice the ends off the zucchini, and peel them. Then, using a spiral slicer, mandoline, or julienne peeler, turn the zucchini into long noodles, discarding the center seeded portion. Set the noodles aside until ready to use in step 4.
*Recipe Notes: If you are gluten-free, make sure you check the ingredients on the fish sauce that you buy. Some may contain gluten. I usually use A Taste of Thai fish sauce, which is easy to find in my local supermarkets, and is gluten-free (and MSG-free!). If you are vegetarian, replace the fish sauce in the sauce with soy sauce, and use tofu instead of chicken.