Healthy, flavorful, GOOD restaurant quality Pad Thai!
As a child I never ate anything outside of the perimeter of the simple American foods. Now that I am an adult, or so they say, I have taken a liking to Thai food. It is one of my favorite cuisines and I love most of it except yellow curry.
When I was pregnant with Graeyson, I opened a container of yellow curry that I had made and at that moment I felt my first feeling of morning sickness. To this day I can’t stomach yellow curry. Luckily, however, I still love Pad Thai!
Over the years I have had some excellent Pad Thai and some not so much.
Some Pad Thai is really bland and all you taste is the noodles. This Pad Thai is full of flavor and packed with goodness.
We no longer have to go out for Pad Thai, we can have it right at home!
Yield: Serves 4-5
Preparation and cook time: 45 minutes
- Annie Chun’s dried brown rice Pad Thai noodles (8 ounces)
- 4 cloves garlic, minced
- 1/2 cup coconut oil
- 2 cups of chopped chicken, cooked
- 1/2 pound of cooked shrimp (medium to large size)
- 4 large eggs, whisked
- 8 ounces of bean sprouts
- 8 scallion stalks, greens only cut into 1 inch pieces
- Pinch of white pepper
- 1/2 cup roasted cashews, crushed
- 1-2 limes, cut into quarters
Pad Thai Sauce
- 1/4 cup fish sauce
- 1/4 cup coconut aminos
- 3/4 cup coconut sugar
- 1/4 cup water
- 5 Thai Bird’s Eye Chili’s, crushed
- Grab a large pot and fill it halfway with warm water
- Place the brown rice noodles in the pot of warm water and let them sit there for about 20-30 minutes or until they are almost al dente. When they are finished strain them and rinse with cool water.
- While the noodles are soaking prepare everything else.
- Set 4 eggs out now so they are close to room temperature by the time you will be using them.
- Prepare your scallions, garlic and chicken as instructed in the ingredients list and set aside.
- Grab all the ingredients for the sauce and a medium-sized sauce pan.
- Turn the heat on your stove to a medium heat and add all of the sauce ingredients.
- Cook the sauce until all of the coconut sugar has dissolved and remove from heat. (Make sure to whisk it every minute or so.)
- Grab a wok or a large pot and heat up 1/4 cup of the coconut oil (Reserve the rest for later)
- Once the coconut oil is melted add your garlic and cook it for about 1 minute on medium heat. It should be lightly browned.
- Add the noodles and half of the Pad Thai sauce and cook for 2 minutes.
- Push the noodles to the side of the wok and add the eggs to the empty pocket.
- Let the eggs sit in the corner for about a minute and then incorporate them into the noodles.
- Once the eggs are just about done cooking add in the other 1/4 cup of coconut oil.
- Add in the chicken and shrimp
- Add in the other half of sauce
- Add in the bean sprouts and cook for about a minute
- Take the wok off of the heat and add the scallions
- Garnish with crushed cashews and lime wedges