Easy Pad Thai — gluten & soy free!
A family favorite. Quick, easy, and delicious- perfect for weeknights! Use with whatever veggies you have on hand (broccoli, snap peas, frozen green beans, zucchini all work well). Great for a meatless meal, but also delicious with leftover chicken breast, or try it with shrimp or tofu. To make vegetarian use a vegan fish sauce.
for the pad thai
8 ounces rice noodles
1 c torn spinach
1 c shredded or julienned carrots
1 red pepper, sliced thin
4-6 stalks green onion
2 tablespoons sesame (or olive oil), divided
2 eggs, beaten
1/2 cup peanuts, chopped
1/2 cup cilantro or basil, chopped
Optional- lime slices for serving
for the sauce:
3 Tbsp chicken or vegetable broth
2 Tbsp fish sauce
2 Tbsp rice (or white) vinegar
2 Tbsp sugar (or maple syrup)
1 Tbsp lime juice
1 Tbsp coconut amino (or soy sauce)
1 Tbsp natural peanut butter
1 tsp chili paste
1/2 tsp minced garlic (black or reg)
1/2 tsp ground ginger
Soak uncooked noodles in a bowl of cold water for 10 minutes (or parboil noodles for 6 minutes, so they are not quite done & drain, rinse with cold water).
Meanwhile, wash & prepare your vegetables. I like to cut my green onions into 1/2″ lengths, and think slice my bell peppers lengthwise.
Combine all sauce ingredients in a jar, whisk well or close & shake.
Heat a tablespoon of oil over medium high heat. Cook veggies about 2 minutes or until slightly softened but still crisp. Transfer to a dish and set aside.
Add remaining tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute. Add the sauce and cook 2 more minutes.
Push the noodles aside to make a room & pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss the eggs and noodle together in the pan.
Return veggies to pan & toss together with noodles. Remove from heat.
Top with peanuts and herbs. Serve immediately. Enjoy!