What’s for dinner? If you’re picking up takeout or using store-bought sauces or dressings in your meal, you’ve got loads of salt, sugar, preservatives and hard-to-pronounce ingredients on the menu. Rid your life of the rubbish and opt for homemade, even when it comes to exotic dishes like pad Thai. Your own kitchen, better-for-you ingredients and twenty minutes are all you need to enjoy a version of the noodle dish that’s gluten-free, packed with protein and full of savory goodness.
Pad Thai with Shrimp or Chicken
1 chicken breast, cut into strips or ½ lb. shrimp
½ Tbsp. coconut oil
½ Tbsp. coconut oil
1 packet of Explore Cuisine Gluten-Free Pad Thai Noodles
3 Tbsp. of coconut oil
1 Tbsp. minced garlic (or garlic powder)
4 green onions, diced
1 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. Nutiva Coconut Sugar
Dash of cayenne pepper or ¼ teaspoon red pepper flakes
2 cups bean sprouts
1 lime, to top
½ cup crushed roasted peanuts, to top
- Cook noodles according to package directions.
- Meanwhile, cook the chicken or shrimp. In a pan over medium heat, heat ½ Tbsp. coconut oil and add chicken strips. Cook until white and cooked through. Set aside.
- In a small bowl, crack eggs and whisk. In a pan over medium heat, heat ½ Tbsp. coconut oil and add whisked eggs. As you would making an omelet, let edges set then pushed the cooked portions to the center with a spatula until fully cooked. Remove from pan, set side and cut into strips when cool.
- In a large frying pan or wok over medium heat, heat 3 Tbsp. coconut oil. Add garlic and half of the diced onions. Stir fry for 40 seconds. Add vinegar, maple syrup, coconut sugar and cayenne. Stir fry for a minute, until everything is well blended.
- Add noodles and stir fry for another minute until well coated.
- Add chicken, egg and bean sprouts and stir for a minute until coated.
- To serve, top with roasted peanuts and a squeeze of fresh lime juice.