I’ve made this 12 times over the last six months and both of my daughters still adore it. I pack it with whatever vegetables are in season, so what’s not to love?
My 16 year old especially asks for this every time I cook. As I’ve written before, my daughters both love Asian food, and I am much more of an Italian food flavor person. However, the virtues of this dish are endless. It is very healthy, low fat, gluten free (if you use gluten free soy sauce), packed with veggies, easy to make, can be eaten hot or cold and reheats beautifully. This is an all around winner, but you have been warned, if you make it once you will get to make over and over again.
Ingredients for the Sauce:
2 Teaspoons sesame oil
4 Tablespoons low-sodium soy sauce – stock
3 Tablespoons lime juice or 2 limes squeezed in pan
3 Tablespoons tangerine juice or 2 tangerines squeezed in pan
2 Tablespoons chopped or grated fresh ginger
3 Tablespoons brown sugar
Ingredients for the Pad Thai:
8 oz. Pad Thai noodles
½ lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
½ Tablespoon sesame oil
2 medium carrots purchased grated
1 red pepper chopped
1 head broccoli chopped into bite size pieces
1 zucchini diced Salted/roasted peanuts (optional)
2 1/3 cup fresh cilantro, roughly chopped
Preparation:
1. In a glass bowl, whisk together sauce ingredients and set aside.
2. You can cook the rice noodles by submerging them in a bowl of warm water until they are tender or let them sit while you do the following steps.
3. Heat a large wok and add sesame oil. When oil is hot add the chicken and ginger and cook until chicken is white.
4. Add vegetables and cook for 2-3 minutes so they are still crunchy. Remove the pan from heat and toss in the noodles and sauce. Toss well to combine. Garnish with chopped cilantro and peanuts and serve warm.
*I do not use egg in my Pad Thai because my children do not like it, but if you would like to add it then scramble one egg along with the chicken and ginger in step 4.
Sydney 