Easy Peasy Pad Thai

I assume that you’re assuming that there are peas in the recipe, given the name; but alas there are not — (missed opportunity, although I am totally adding some the next time I make this recipe.) Regardless of the pea situation, this dish was delicious nonetheless. Inspired by a One-Pot Pad Thai recipe I had once tried years ago, I made sure that this dish required pretty minimal ingredients, time, and dish use. As I have mentioned before, I am not gluten free, but I do really love a lot of the newer gluten free pastas made with whole grain rices or legumes. The texture is greater, and they usually tout a higher protein content than regular whole wheat pasta. That being said, this recipe would certainly work great with whole wheat linguine if you and your tastes buds prefer! This recipe could also easily be made vegetarian with the omission of chicken (Or vegan with the omission of egg as well; but I can’t guarantee the same taste result). The fiancé super approved of this recipe and noted how he could taste different flavors with each bite! This is a great recipe if you enjoy Asian cuisine, bursts of flavor, and food with lots of color!

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Easy Peasy Pad Thai

Ingredients (Serves 2):

Peanut Sauce
2 tbsp crushed peanuts or peanut butter
2 tbsp Tamari Soy Sauce
1 tbsp Apple Cider Vinegar or Rice Vinegar
1 tbsp Sesame Oil
1 tsp ginger
1/2 tsp minced garlic
1 tsp honey or agave nectar

Pad Thai
4 oz flat noodles (I used Explore Cuisine Red Rice Pad Thai Noodles)
1/2 lb chicken breast, 1 inch cubes
1/2 green bell pepper, julienned
1/2 bag of broccoli slaw
1/2 cup egg whites
2 tbsp crushed peanuts
1/4 cup chopped cilantro
1/2 lime
Sriracha (Optional)

Directions:

  1. Mix all of the ingredients for the sauce in a small bowl and set aside.
  2. Set pot of water to boil.
  3. In large saute pan, cook cubed chicken then remove from pan and set aside.
  4. Add pasta to boiling water and cook pasta according to box directions.*
  5. Add 1tsp sesame oil to pan and then add peppers and broccoli slaw. Cook veggies for 3-5 minutes.
  6. Add scrambled egg whites to pan and stir until egg is thoroughly cooked.
  7. Add chicken back to the pan and add cooked pasta and peanut sauce to the pan; Toss well to evenly combine and coat all ingredients with sauce.
  8. Divide Pad Thai between two plates and top with chopped cilantro, crushed peanuts, a squeeze of lime, and Sriracha if desired.

*Try and time the readiness of the pasta with when you want to add it to the pan so that it doesn’t get too sticky/dry!