Pad Thai

Satisfy your exotic side with the official dish of Thailand.

Main Dish

8 ounces rice noodles, or Fettuccine of choice

Lard for sautéing meat, or pure olive oil, or coconut oil, or butter of choice

1 pound meat, such as chicken, or pork, or seafood of choice, cleaned and trimmed

1 pound fresh organic vegetables, such as mushrooms, onions, asparagus, green beans, carrots, broccoli

Sauce

1/4 cup 100% pure organic lime juice

3 tablespoons honey, or agave nectar, or simple syrup

3 tablespoons brown rice vinegar, or apple cider vinegar, or coconut vinegar

2-1/2 tablespoons GF fish sauce (Thai Kitchen®), or GF ketchup (Annie's®)

2 tablespoons GF ketchup (Annie's®), or organic tomato puree

1 tablespoon dark molasses, or brown rice syrup (Lundberg®), or agave nectar, or coconut nectar

2 teaspoons minced garlic, or 1 teaspoon garlic powder

4 fresh basil leaves, washed and cut into thin ribbons

1. Prepare noodles according to package directions; rinse, drain; set aside.
2. Cut meat short even strips; wash and trim seafood; refrigerate until ready to cook.
3. Wash and cut vegetables to uniform size; set aside.
4. In small bowl, whisk together lime juice, honey, brown rice vinegar, GF fish sauce (replace with ketchup if avoiding fish), GF ketchup, dark molasses, and garlic; set aside; wash, dry, and cut basil; set aside.
5. Place large skillet over medium-high heat; add 2 tablespoons pure olive oil, heat; add meat; cook through; remove to small bowl; cover to keep warm; set aside.
6. To skillet, add 2 tablespoons oil and vegetables; adding longest-cooking vegetables first, and faster-cooking vegetables towards end of cook time; cook all crisp-tender.
7. Add cooked meat and prepared noodles; stir to combine.
8. Stir in sauce made during step 4; cook until sauce has reached desired consistency.

Serve immediately; or cool completely then place in storage container and refrigerate up to 2 days.

Servings: 4

Preheat: Medium-high

Prep Time: 15 min

Cooking Time: 20 min

Variations

Meats and Vegetables to Use

(chop meat and vegetables to a uniform size)

o Chicken breast

o Pork tenderloin

o Scallops of choice

o Shrimp of choice

o Squid or calamari

o Asparagus

o Broccoli

o Carrot

o Cauliflower

o Green beans of choice

o Mushrooms of choice, such as crimini or portabella

o Onion of choice

o Parsnip

o Sprouts of choice (add at very end with basil)