Pad Thai (Edit recipe)

Make the Pad Thai Sauce

1. In a small mixing bowl, whisk together the maple sugar, coconut aminos, rice vinegar, fish sauce, and lemon juice. Set aside

Prepare your mise en place

1. Slice your chicken into 3/4" chunks, set aside.
2. Prepare a medium mixing bowl with lukewarm water and soak your rice noodles. They should soak 20-30 minutes. Agitate them occasionally with your hand to prevent them from sticking. Once they are soft but still al dente, drain the water.
3. Prepare your additional ingredients: julienne the carrots and bell pepper, mince the garlic, slice the green onion. Whisk the two eggs in a separate bowl and set aside.

Make the Pad Thai

1. Heat a large, high walled saute pan over medium high heat. We like using a 6qt, 11" Le Creuset saute pan. You could also use a Wok.
2. After 3-4 minutes of preheating, add about 2 Tbsp of ghee (or other high heat oil). Swirl to coat the pan, then immediately add the chicken. Cook for about 5-7 minutes, or until the chicken is cooked through.
3. Remove the chicken with a slotted spoon or tongs and set aside.
4. Add the carrots and bell pepper to the pan, and stir fry for about 2 minutes.
5. Add the bean sprouts, garlic, and green onion, and continue to stir fry for another 2 minutes.
6. Push all the vegetables to the side of the skillet, and add the whisked eggs to the empty end. Scramble the egg, then mix everything back together.
7. Add the chicken back to the pan, along with the sauce. Add the Primal Palate Citrus Stir Fry Seasoning, and toss to combine.
8. Cook for an additional 2 minutes over medium heat, allowing the sauce to reduce a bit.
9. At the final moment, add the noodles to the pan and toss everything to combine. Remove from heat.
10. Serve the dish garnished with chopped fresh cilantro, chopped peanuts, and a generous squeeze of fresh lime juice.