Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 8 ounces pad thai rice noodles.
2 T. coconut oil
2 cloves garlic crushed
2 cups chopped veggies, ( carrots, snap peas, green beans)
1 cup chicken breast cooked/diced
2 eggs beaten
chopped cilantro and peanuts for garnish
For Sauce:
5 T. fish sauce
2 T. soy sauce
5 T. brown sugar
3 T. rice vinegar
Siracha to taste ( 1-2 T.)
2 T. lime juice
Lime wedges for serving
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Directions: |
Directions:Boil water in a large pot. Remove from heat and place amount of rice noodles desired in water and stir. Let stand at least 5 minutes, checking for doneness until tender but still firm. Drain and reserve.
Melt coconut oil in large skillet or wok over medium high heat. Add garlic and cook briefly so as not to burn and add veggies. Larger cut vegetables and those who take longer to cook add first and cook for about 5 minutes. Vegetables like broccoli and snap peas can be added with the chicken so they remain crisp-cooked. Make a well in the center of the veggies and chicken and stir in beaten egg. Scramble egg with the veggies and chicken mixture.
Mix sauce ingredients together. Stir until sugar is dissolved. Pour sauce over chicken and veggies and cook 2-3 more minutes. Add noodles and toss. Just before serving top with cilantro and chopped peanuts. Serve with lime wedges. Eat with chop sticks! |
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