Ashley’s Favorite Sauces: Pad Thai

INGREDIENTS 

4T lime juice

3T brown sugar

2T Thai Kitchen fish sauce (or other gluten free fish sauce)

2T Tamari soy sauce (or other gluten free soy sauce)

1/4t cayenne pepper, optional

Whisk all together in a small bowl or 2 cup measure, until sugar is dissolved.

Pad Thai with Chicken

A quick recipe for Pad Thai, to use the sauce from last week's blog post. Any vegetables can be used - red peppers are good in this, too! If you're using red peppers, slice thin and add to the wok to stir fry before stirring the steamed broccoli in. Shrimp is also a favorite in Pad Thai, if you want to use that instead of the chicken. 

INGREDIENTS 

1 recipe Pad Thai Sauce

16oz rice noodles

4T minced garlic

1 1/2 T ginger paste or minced ginger

1 lb chicken, trimmed into bite-sized pieces

3 eggs

3C broccoli florets, steamed

Diced green onions, for garnish

Peanuts, for garnish

Cover rice noodles with boiling water in a large bowl. Soak, stirring two or three times until al dente; I soak mine 5 minutes for thin ones or 7-9 minutes for thick ones. Drain in colander.

Coat a large wok with pan spray. Sauté ginger and garlic over medium heat until browned and fragrant. Add chicken; stir fry, stirring constantly, until no longer pink.

Scramble the three eggs in a small bowl. Push chicken to one side in the wok; pour in eggs and cook until just set. 

Stir in broccoli and noodles. Add the sauce to the wok. Toss until mixed well.

Servings: 7

Calories per Serving: 315