Pad Thai with Peanut Sauce
- Total Time: 30 minutes
- Yield: 4
Description
This recipe will rival any restaurant style pad thai and requires barely any prep or clean up. The crunch, texture and flavor will fill up your belly and bursts with authentic flavor!
Ingredients
Pad Thai Peanut Sauce: (freezer-friendly)
- 1/4 cup chicken or vegetable broth
- 1 tablespoon Bragg’s liquid aminos
- 3 tablespoons coconut palm sugar
- 2–3 tablespoons nut butter
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 1–3 teaspoons hot sauce (to taste depending on heat preference)
- 1 teaspoon garlic , minced
- 1 teaspoon ginger , finely chopped
Pad Thai:
- 6 ounces brown rice noodles
- 1 teaspoon extra virgin olive oil
- 1 pound chicken breast , chopped into small cubes
- 2 large eggs
- 1 pound shrimp , peeled and deveined
- 1/2 – 1 whole jalapeño , finely chopped (optional)
- 1 teaspoon ginger , finely chopped (optional)
- 4 ounces bean sprouts (approximately 1 heaping cup)
- 1 (8 oz.) can water chestnuts
Garnishes:
Instructions
Peanut Sauce:
- Whisk together sauce ingredients and set aside. (For a creamier consistency, blend in a high-powered blender for 30-60 seconds.)
Pad Thai:
- Cook noodles according to package directions. Rinse in a colander and set aside.
- Over medium heat, add oil to a large skillet. Add chicken breast and cook until browned and mostly cooked through. Push the chicken to one side of the skillet. Crack eggs into the skillet, using the space created. Scramble and cook for 1-2 minutes. Combine the eggs with the chicken on one side of the skillet.
- Add the shrimp to the skillet, using the space left and cook for several minutes. (If necessary, drain any excess water from the shrimp.) Mix eggs, chicken and shrimp together.
- Add the noodles, jalapeño and ginger to the skillet and pour the peanut sauce over the noodles. Reduce the heat to medium-low heat. The mixture will be a bit watery at first but will begin to thicken. Cook for 3-5 minutes, stirring frequently. Once sauce has thickened, add bean sprouts and water chestnuts. Stir and cook an additional 2 minutes.
- Remove from heat and top with desired garnishes. Enjoy!
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitutes
Replace chicken or vegetable stock with water (if you’re in a pinch).
Soy sauce can be used in place of liquid aminos.
Fresh squeezed lime juice is preferred but bottled can be used as well.
You can substitute rice wine vinegar by doubling the lime juice.
Use 1/4 tablespoon of ground ginger for 1 tablespoon of fresh ginger (about a 1″ knob of ginger root, minced).
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Recipes
- Method: Prep Now, Cook Later, 30 Minute Meals
Absolutely love this homemade Pad Thai recipe! All the flavor without the calories. Quick, delicious, and minimal cleanup!
Similar recipe to what I’ve made before but the homemade sauce was a game changer!! The sauce in this recipe tasted so much better than anything I’ve bought from the store!