Description
Chicken Pad Thai is a delicious Thai noodle dish with an exotic tangy, sweet, salty flavor. It is packed with protein, veggies, and healthy carbs. Only takes 35 minutes to make!
Ingredients
- Sauce
- 3 tablespoons tamarind concentrate (See notes)
- 2 tablespoons low sodium soy sauce (or sub gluten free tamari or coconut aminos)
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- Juice of 1 lime
- Optional: 1 teaspoon red pepper flakes
- Pad Thai ingredients
- salt and pepper
- 2 chicken breasts, cut into 1 inch pieces
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 2 eggs lightly beaten
- 1 teaspoon sesame oil
- 1 1/2 cups shredded cabbage – purple or green (I buy pre-shredded at the store)
- 1 1/2 cups shredded carrots (I buy pre-shredded at the store)
- 1 to 2 tablespoons coconut oil
- 7 ounces Thai rice stir fry noodles
- Optional Toppings
- crushed peanuts
- lime wedges
- lots of cilantro
- sliced green onions
Instructions
- Make the sauce: In a small mixing bowl whisk all of the sauce ingredients together, set aside.
- Prepare remaining ingredients: After making the sauce prepare all of the ingredients as instructed above and place them in separate bowls. A stir fry cooks fast so it’s always a good idea to have everything ready to go. At this time also heat your water up for your rice noodles (following the package directions).
- Cook the chicken: Heat a large nonstick skillet over medium high heat, heat the coconut oil. Add the cut up chicken and sprinkle with a good amount of salt and pepper. Cook 6 to 8 minutes on one side, flip and cook another 3 minutes on the other side. Remove chicken from the pan to a dish and set aside.
- Cook the onions : To the still hot pan add a little more oil, if needed and add your onions, saute for about 3 minutes, or until the onions are tender. Add the garlic and saute for 30 seconds. Add the broccoli and cook for another 3 minutes.
- Cook the eggs: Turn the heat down to low and push the veggies to one side. Add a little more coconut oil to the bare side of the pan. Add the eggs and use a spatula to gently scramble them, once they are cooked mix the eggs with the veggies.
- Finish: Add the sauce and cooked and drained rice noodles – turn the heat back up to medium high and allow the sauce to come to a simmer, mixing everything together. Allow the sauce to simmer for 2 to 3 minutes and then add the shredded carrots and cabbage, stir to combine and remove from the heat.
- Serve: Transfer the pad Thai to individual serving bowls and top with your favorite toppings: crushed peanuts, cilantro leaves, green onion, and a lime wedge – serve immediately.
Notes
Tamarind concentrate: Tamarind concentrate is essential to achieving an authentic taste for pad Thai (some restaurants use ketchup, which has a very different flavor). You may be able to find it at your local Asian grocery store. The only ingredients should be tamarind extract. Here is the brand I used, which I from Amazon. (affiliate link)
Shrimp: Shrimp would also be a great option for this recipe in place of the chicken. Just saute it in the pan for 5 minutes, or until it turns opaque and pink.
Usually pad Thai has bean sprouts, I couldn’t find any at the time that I made this recipe but feel free to add them at the same time you add the cabbage and shredded carrots.
Recipe for the sauce is adapted from Gimme Some Oven
