I love Pad Thai so much! It’s an incredibly flavorful and comforting dish, perfect for a lazy night at home. By making your own Pad Thai at home, you know exactly what ingredients are being added to your dish and can be assured it’s not loaded with hydrogenated oils and sugars (typical of take-out). Also, while under “shelter in place,” were not eating out much/at all, so this is the perfect way to satisfy some of our take-out cravings!
FYI - I used Forbidden Rice noodles, which is why they are black in color. Any rice noodle will work for this dish!
Ingredients:
(Serves 2)
Sauce:
¼ cup coconut milk
2 tbsp peanut butter
2 tbsp fish sauce
2 tbsp coconut aminos (or soy sauce)
1 tbsp rice wine vinegar
1 tbsp honey
Noodles:
6 ounces of pad thai rice noodles
½ onion diced
3 cloves of garlic, minced
½ cup frozen peas
1 head of broccoli, cut into florets
2 eggs, beaten
2 tbsp coconut oil
Juice from 1 lime
Garnish (optional):
¼ cup of chopped peanuts
Lime wedges
Bean sprouts
Instructions:
Bring a pot of water to a boil and cook rice noodles according to their directions. Rise with cool water and drain. Set aside.
In a bowl, whisk together the sauce ingredients and set off to the side.
In a large skillet, heat the coconut oil over medium heat. Add the onions (and a pinch of salt) and cook for about 5-8 minutes, or until softened.
Add garlic and broccoli and cook for another 5 minutes, or until soft. (Optional: add a splash of water to help cook and steam the broccoli)
Push vegetables to one side of the pan and add the beaten eggs. Scramble eggs until cooked, approximately 2 minutes.
Add the peas and sauce mixture, stirring constantly for about 2 minutes, or until it’s bubbling and thickens. Add the lime juice and give it all a good stir.
Turn off the heat. Add the cooked noodles into the pan and toss to combine. Serve.
Garnish however you’d like!
Optional: Choose whichever veggies you want to use in your pad thai!
