PAM'S PAD THAI

PAM’S PAD THAI

 

14 oz. package pad Thai rice noodles 

2 tsp. peanut oil 

6 Tbs. coconut oil

5 eggs

2 tsp. salt

1 tsp. black pepper

2 chicken breasts (raw), cut cross-wise into thin slices (about 2 cups)

1 lb. medium size shrimp

1 large onion, chopped

5 large garlic cloves, chopped

1 jalapeno, chopped fine with seeds

2 carrots, shredded (about 1 cup)

1 small red bell pepper, cut into thin strips

2 cups pea pods, strings removed

1 cup frozen peas, thawed

¼ cup brown sugar (packed)

⅓ cup soy sauce

¼ cup Thai fish sauce

¼ cup mirin

2 tsp. sesame oil

1 Tbs. peanut butter

1 tsp.red pepper flakes

1 Tbs. lime juice

2 Tbs. corn starch

1 ½ cups bean sprouts

½ cup scallions, chopped (white and green parts)

¼ cup cilantro, chopped

½ cup honey roasted peanuts, chopped fine

lime wedges for garnish

 

Place rice noodles in a 9" x 13" baking dish where they can lay flat. Cover with boiling water and let sit for 8 minutes until soft and flexible, stirring occasionally to avoid sticking.  After 8 minutes place in a colander and rinse with cold water.  Toss with 2 tsp. peanut oil to avoid sticking.

 

In a large skillet with sides or a wok, heat 2 tablespoons of the coconut oil over medium high heat.  Add the eggs and stir constantly, scrambling, until just cooked the through. Season with ½ tsp. of the salt and ½ tsp. of the black pepper and set aside.

 

Add 2 more tablespoons of the coconut oil to the pan and add chicken, seasoning with an another ½ teaspoon each of the salt and black pepper. Sauté until lightly browned and just cooked through, about 2 minutes. Remove from pan and set aside with eggs.

 

Add shrimp to the pan and toss until shrimp are pink and opaque.

 

Add the remaining 2 tablespoons coconut oil to the skillet and add onions, garlic, jalapeno, and carrots. Saute over medium heat until the onions are soft and translucent, about 3 minutes. Add red pepper, pea pods, and thawed peas to the pan. Toss and cook for 2 minutes until veggies soften.  Taste and add additional sprinkle of salt as needed.

 

In a small bowl, whisk together brown sugar, soy sauce, fish sauce, mirin, sesame oil, peanut butter, red pepper flakes, lime juice, and corn starch.

 

Add noodles to the pan and toss all ingredients together with the sauce over medium heat until well combined and coated. Add bean sprouts, scallions, and cilantro and toss again combining well. Remove from heat and sprinkle with chopped peanuts and garnish with lime wedges. DEVOUR.

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Chicken

Pasta

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC