This week I decided to venture outside my comfort zone and give this recipe a try.  Let me tell you…I am so glad I did!  This is such a great recipe for pasta fanatics, Thai food lovers, or anyone who just wants to mix up their cooking and try something new.  It’s a simple recipe that doesn’t require too many unique ingredients and a great alternative for individuals with gluten intolerances.  Cooking healthy DOES NOT have to be boring and tasteless so give this one a try!

 

fullsizeoutput_927

It makes about 3-4 servings so someone might get lucky and get leftovers

Ingredients: 

For the Sauce:

  • 1/3 c Chicken or Vegetable Stock
  • 2 T Soy Sauce
  • 3 T Brown Sugar
  • 3 T Natural Peanut Butter
  • 1 Freshly Squeezed Lime
  • 1 T Rice Wine Vinegar (or you can omit the rice wine vinegar and instead use 2 T lime juice
  • 1 t – 1 T Sriracha (depending on how much you enjoy spicy foods)
  • 1 t Grated Fresh Ginger
  • 1 t Minced Garlic

For the Pad Thai:

  • 4 oz Rice Noodles (cooked to package directions and rinsed)
  • 1 t Olive Oil
  • 1 Egg, Beaten
  • 1 Chicken Breast, Cubed
  • 1/2 lb. Shrimp, Peeled & Deveined
  • 1/2 c bean sprouts (I replaced bean sprouts with steamed broccoli because it was what was available & adds a nice pop of color, but you can go with whatever your heart desires – ps this is the twist I was referring to in the title)
  • 1 c Steamed Broccoli

For the Garnish:

  • Chopped Cilantro
  • Chopped Peanuts
  • Lime Wedges
  • Sriracha

Instructions:

  1. Measure out and mix all the ingredients for the sauce together and set aside.
  2. Cook the rice noodles by following the directions on the package and prepare garnishes while the noodles cook.  Rinse the noodles and set them aside.  (This is also when I put the broccoli in a steamer and popped it into the microwave for four minutes.)
  3. Add the olive oil in a large skillet over medium-high heat.  Once the pan is warm add the cubed chicken and cook until it is no longer pink.  Push the chicken to one side of the pan and pour in the beaten egg on the other side.  Scramble the egg and then add the shrimp to the pan and cook for another minute.
  4. Reduce the heat to medium-low and add in the noodles and sauce.  Cook for another 3-5 minutes and stir frequently.  The sauce will begin to be soaked up by all the noodles, chicken, and shrimp and then you can mix in your bean sprouts or broccoli.
  5. Prepare each plate with the desired amount of garnishes and spice and enjoy 🙂

 

 

Original recipe & instructions: http://www.peanutbutterrunner.com/the-best-easy-homemade-pad-thai-recipe/

Advertisements