Thank You for your interest in my recipe! I have to say that Thai food is one of my favourites. One day I will visit Thailand and be able to taste real authentic Thai. But until then I’ll have to create dishes that I originally learned from a Thai friend a few years back. Unfortunately, the sauce in the pad thai recipe was not so healthy.
I recently decided to rehaul the recipe, switching out some ingredients with Flavilicious Friendly ingredients.
- Pad Thai:
- 1 tbsp coconut oil
- 3 large chicken breasts, diced
- 3 large eggs
- 2 large carrots, sliced into thin strips
- 1 lb (454g) rice noodles
- 1 lb (454g) bean sprouts
- 1 bunch green onion, chopped
- 1 cup chopped nuts of preference (traditional flavour is peanuts)
- Pad Thai Sauce:
- ⅓ cup nut butter (Traditional flavour is peanut)
- Juice of 2 limes
- 1 tbsp rice vinegar
- 2 tbsp GF tamari or coconut aminos
- 2 tbsp raw honey
- 2 tsp freshly grated ginger
- 1 tsp red pepper flakes
- 1 tbsp garlic powder
- 1 tbsp onion powder
- About 2 tablespoons water (to thin)
- Place a wok over medium heat.
- Add oil and diced chicken to the wok. Toss and cook until lightly browned on the outside.
- Meanwhile, mix the ingredients for the sauce together in a small bowl.
- Crack eggs over chicken and toss until cooked.
- Reduce the heat to low, add carrots and toss. At this point you can cover if you prefer your carrots to be soft.
- Boil a pot of water. Once boiled, add rice noodles and cook according to package, usually only a few minutes. Remove from heat and strain.
- Add noodles on top of chicken and carrots.
- Pour in sauce (a little at a time until desired amount is reached).
- Add bean sprouts and toss until everything is well combined (add more sauce if needed).
- Remove from heat.
- Place on individual plates, sprinkle chopped nuts and green onion on top.
- Serve with a lime wedge or two.
When I first experimented with the ingredients in the sauce, it came out too nutty and a little too sweat which drowned the other flavors. After adding rice vinegar, the sauce became a bitter/sour flavour making it just right. The onion and garlic are personal favourites of mine so I had to add those!
Sometimes I add a garlic clove or 2 before I add the chicken to the wok to make the whole meal a little more garlicy. The red pepper flakes are to give a slight kick and of course if you like more spice you can add more.
Please let me know what you think. I am always open to new flavors and changes so if there is something you discovered that works better, tastes better, or did not work, let me know. If you have a favorite rice noodle brand, share it below.
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