Pad Thai (Edit recipe)

We've been working on this Pad Thai recipe for months and the moment has finally arrived to share it! This dish will give you all the takeout vibes you're craving, but without the wait time, delivery, or potentially no-longer-hot food. As long as you have your ingredients in place, this dish is really only about 15 minutes of hands-on cooking time!

25 minutes

20 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	581
Fat:	31 g
Carbohydrates:	34 g
Protein:	42 g
Cholesterol:	123 g
Sodium:	806 mg
Fiber:	4 g
Sugars:	12 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 4

Ingredients

Pad Thai Sauce

1/4 cup Maple Sugar, sub: coconut sugar or light brown sugar
1/4 cup Coconut Aminos
2 Tbsp Rice Vinegar
1.5 tsp Fish Sauce
1 Tbsp Lime Juice, (Juice of half a lime)

Pad Thai Ingredients

1.5 lb Skinless Chicken Breast, Can also use Thigh meat
6 oz Rice Noodles, We use Ocean's Halo rice noodles, which we have found to have better taste and texture than other brands
1.5 cups Carrots, cut into matchsticks
1 cup Red Bell Pepper, cut into matchsticks
1.5 cups Bean Sprouts
1 clove Garlic, minced
1/2 cup Green Onion (Scallion), sliced
2 Eggs, whisked
2 Tbsp Ghee, or other high temp cooking fat/oil
1.5 tsp Citrus Stir Fry Seasoning

Toppings

1/2 Lime, cut into wedges
1/2 cup Peanuts, chopped
2/3 cup Cilantro, rough chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Pad Thai Sauce

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

Slice your chicken into 3/4" chunks, set aside.
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.
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

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.
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.
Remove the chicken with a slotted spoon or tongs and set aside.
Add the carrots and bell pepper to the pan, and stir fry for about 2 minutes.
Add the bean sprouts, garlic, and green onion, and continue to stir fry for another 2 minutes.
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.
Add the chicken back to the pan, along with the sauce. Add the Primal Palate Citrus Stir Fry Seasoning, and toss to combine.
Cook for an additional 2 minutes over medium heat, allowing the sauce to reduce a bit.
At the final moment, add the noodles to the pan and toss everything to combine. Remove from heat.
Serve the dish garnished with chopped fresh cilantro, chopped peanuts, and a generous squeeze of fresh lime juice.

Notes

If you like this dish spicy, you can also add sriracha to the sauce, or a bit to the finished dish before serving. You can also add red pepper flakes to make it even spicier!