Chicken Pad Thai
My family LOVES pad thai and this dish a HUGE hit with our teenagers.
This adapted recipe is from Minimalist Baker, whose recipes always work out and taste delicious.
Instructions (adapted from Minimalist Baker)
Pad Thai sauce: add tamarind, 1/3 cup coconut aminos, coconut sugar, chili garlic sauce, lime juice, and fish sauce to a skillet and heat over medium heat until simmering. Cook for 30 seconds, stir occasionally, then turn off heat. Set aside.
Prep ingredients: baked and cubed chicken, chopped green onions, minced garlic, bean sprouts, shredded carrots, and chopped peanuts.
Add Pad Thai noodles to a large bowl and cover with just boiling water and follow package instructions. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
Heat a large-rimmed skillet over medium heat. Once hot, add oil and chicken and sauté for approximately 5 minutes, turning occasionally so it browns on all sides. Add red pepper flakes, garlic, and 1 tbsp coconut aminos.
Add noodles, your prepared Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
To serve add additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce.
Leftovers will keep in the refrigerator for approximately 3 days.
