Pad Thai

A very unserious, easy Pad Thai. I used this dish as an excuse to use up all my favorite vegetables and pat myself on the back because it’s a gluten-free way of eating noodles 🍜.

Ingredients

• 1 pack rice noodles

• 1 lb chicken breast, cubed into 1/2 inch pieces

• 3 tbsp neutral oil

• 2 tbsp minced garlic

• 2 tbsp minced ginger

• 1 bell pepper, thinly sliced

• 1 cup shredded carrots

• 2 cups sliced cabbage

• 3 scallions, sliced thinly

• 1/2 cup peanuts, roasted

• Handful of chopped cilantro

  Sauce

• 3 tbsp tamarind

• 3 tbsp ketchup or sriracha (optional)

• 1/4 cup soy sauce

• 1-2 tbsp fish sauce (essential)

• 2 tsp sesame oil

• 1-2 tbsp smooth peanut butter

Instructions

Step 1

Cook noodles according to package and rinse under cold water. Combine all the ingredients for the sauce in a bowl.

Step 2

In a wok set over high heat, add the oil. Once hot, add the chicken, season lightly with black pepper, and stir fry until lightly browning. Add ginger, garlic, peppers, and carrots. Allow things to get aromatic and toasty, stirring often, about 3 minutes. Add the cabbage and cook slightly to wilt, and then add the noodles, using tongs to toss everything together.

Step 2

Pour over the sauce, and toss, toss, toss. Taste to see if you want more hot sauce, soy sauce, fish sauce.
Top with chopped peanuts, cilantro and scallions and ENJOY.

Video Instructions: https://www.instagram.com/reel/C91Ne2QsNc_/?igsh=MTZsdmIxaTF6MzNpaA%3D%3D