Pad Thai

Prep Time: 12 mins

Cook Time: 13 mins

Total Time: 25 mins

Servings: 4 servings

SAUCE:

3-1/2 Tablespoons tamarind concentrate more watery - NOT tamarind paste which is thicker (HIGHLY recommended but if you can't find it, sub with 1 1/2 tablespoons peanut butter + 1/4 cup fresh lime juice)

2 teaspoons Thai red chili sauce Sambal Oelek or Sriracha to taste

4 Tablespoons red boat fish sauce 

3 Tablespoons oyster sauce

4 Tablespoons coconut sugar or brown sugar (if not paleo) - leave out for Whole30

1.5 teaspoons concentrated tomato paste , optional for additional color and to mimic the North American version as the authentic Thai version does not use this

FOR THE STIR FRY:

8 ounces dried uncooked rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30

2 Tablespoons cooking oil , avocado oil for a healthier version

6 oz chicken breast , sliced thinly (can also sub with shrimp or leave out for vegetarian)

2 garlic cloves , minced

1 teaspoon freshly grated ginger

1 shallot , diced

1/3 cup grated carrots

1 red or green bell pepper , thinly sliced (I used a combo of both for extra color)

1 large egg , lightly beaten (leave out for vegan)

1 lime wedge

salt, black pepper and more fish sauce to taste

GARNISH and TOPPINGS:

Chopped fresh cilantro , bean sprouts, chopped roasted peanuts, green onions and additional lime wedges

FOR MEAL PREP:

Takeout style Lunch containers

Glass Lunch Boxes

PREPARE THE NOODLES:

Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.

MAKE THE SAUCE:

While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.

STIR FRY:

Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.

Cubed chicken breast in a pan

Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).

Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.

Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.

FOR MEAL PREP:

For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.

Source: https://lifemadesweeter.com/chicken-pad-thai/#wprm-recipe-container-30332