Healthy, flavorful, GOOD restaurant quality Pad Thai!

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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.

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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!

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Over the years I have had some excellent Pad Thai and some not so much.

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Some Pad Thai is really bland and all you taste is the noodles. This Pad Thai is full of flavor and packed with goodness.

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We no longer have to go out for Pad Thai, we can have it right at home!

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FG!

FG2!

Pad Thai:
Yield: Serves 4-5
Preparation and cook time: 45 minutes

Ingredients

Pad Thai

  • 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

Directions

  • 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

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