Quick Pad Thai

Serves 4

Ingredients

• 4 oz. (112g) pad Thai noodles (rice noodles)

• 2 eggs

• salt & black pepper

• 8 oz. (225g) chicken breast

• 3 tsp. coconut oil, divided

• 2 shallots, finely diced

• 2 garlic cloves, roughly chopped

• 1 tsp. ginger, chopped

• 1 lime, juiced

• 6 oz. (180g) bean sprouts

• 2 tbsp. roasted peanuts chopped

• ¼ tsp. red pepper flakes

• 2 green onions, sliced

Pad Thai sauce:

• 3 tbsp. fish sauce

• 3 tbsp. coconut sugar

• 3 tbsp. rice wine vinegar

• 2 tsp. tamari

Garnish:

• lime wedges

• 2 handfuls fresh bean sprouts

• ¼ tsp. red pepper flakes

• 2 tbsp. green onions, sliced

• 2 tbsp. roasted peanuts chopped

Steps

1. Cook the rice noodles according to the instructions on the packaging. Rise with cold water and set aside.

2. Whisk the two eggs in a bowl with a fork, add a salt pinch, and set aside.

3. Place all the sauce ingredients into a small bowl, combine, and set aside.

4. Slice the chicken into thin strips and season with salt and pepper. Heat 1 teaspoon of coconut oil over medium-high heat in a large wok or skillet. Sear the seasoned chicken until cooked through, then remove from the wok and set aside on a plate.

5. Heat more coconut oil in the wok over medium heat, add the shallots, garlic, and ginger, stir fry for 2-3 minutes, then move the mixture to the side of the wok and pour in the eggs. Scramble the eggs, and push them to the side of the wok once cooked. Add more coconut oil and the noodles; stir-fry for 2-3 minutes, then pour in the Pad Thai Sauce.

6. Stir everything together and cook for 1-2 minutes, then add the cooked chicken and stir-fry for a few minutes more. It’s ready when everything starts to caramelize. Squeeze in the lime juice, and take the wok off the heat.

7. Add the bean sprouts, roasted peanuts, red pepper flakes, and green onions and stir to combine.

8. Serve immediately with garnishes of further bean sprouts, red pepper flakes, green onions, and peanuts.