Pad Thai has always been a one of my husband’s favorite dishes to order from a Thai restaurant. I love Pad Thai too but have typically stayed away from ordering it because it tends to not be so healthy. But the recipe below shows that with a few tweaks, Pad Thai can actually be a healthy meal option. Brown rice noodles are gluten free and also delicious. Coconut aminos make this dish soy free, without losing any flavor. We have added this recipe into our family meal rotation and it is always a big hit! My daughters love making it and I love having them in the kitchen with me! Enjoy!
Ingredients:
I package of Brown Rice Noodles (I like TJ’s brown rice/quinoa pasta)
3-4 chicken breasts, cut up into bite size pieces
2 tbsp olive oil or avocado oil
1 tsp garlic salt
salt and pepper
2 eggs
1/2 cup shredded carrots
3/4 cup bean sprouts
1/2 cup dry roasted peanuts (optional)
For the sauce:
1/4 coconut palm sugar
4 tbsp fish sauce
Juice of 2 limes
2 tbsp rice wine vinegar
1/4 cup coconut aminos
2 tbsp siracha
chopped cilantro (optional)
Directions:
To make the sauce:
Add coconut palm sugar, fish sauce, lime juice, rice wine vinegar, and coconut aminos, and siracha to a bowl and whisk until smooth. Set aside.
Cook the noodles according to package directions. Drain and set aside.
In the meantime, toss the chicken with garlic salt, salt and pepper and sauté in a medium pan over medium heat. Cook until chicken is no longer pink inside. Remove chicken from pan. Add eggs to the same pan and scramble in the leftover oil. Add the noodles, chicken, carrots, and bean sprouts. Pour sauce over the noodle mixture and toss well to combine. Sprinkle with peanut and cilantro, if desired. Divide into bowls and enjoy!
