This Pad Thai is a fun spin on the traditional, with added spice and loaded with fresh veggies. This sauce is lower in sugar and requires only a few ingredients. There is a mild kick to this recipe, but if spicy isn't your thing, you can easily modify the recipe to make to your liking. My recipe is also gluten free and peanut free.
Start by making the sauce, whisk all your ingredients together and set aside.
Then prep your vegetables, chop and mince.
Next cut up the chicken into bite sized pieces. Cook your chicken on medium heat and seasoning with salt and pepper to taste. Set aside.
You can choose the thick or thin rice noodles, I personally prefer the thick brown rice stir fry noodles by Thai Kitchen.
On medium heat in a large skillet, cook your fresno pepper and onions until soft and starting to brown. Now add the rest of your veggies plus water. Stir everything then cover to steam. Stir every couple minutes and cook until all the veggies are soft and the water has been cooked off.
When the veggies are fully cooked, turn the heat down to low and add your chicken and cooked noodles. Then pour on your sauce and stir everything together.
Top with fresh green onions and squeeze on some extra lime juice.
Ingredients [Serves 6-8] 1 1/2 lbs chicken breasts chunked into bite sized pieces (about 3-4 breasts) Salt and pepper to taste (for chicken) 3 Tbsp avocado oil separated (1 Tbsp for chicken and 2 Tbsp for veggies) 1 - 8 ounce box Thai Kitchen brown rice noodles 3 cups chopped bok choy (stem and leaf) or two baby bok choy 1 red bell pepper julienned
1 yellow bell pepper julienned 1 leek white chopped fine* 4 green onion whites chopped fine* 1 red fresno pepper diced small (or also called red jalapeno pepper at some grocery stores, serrano pepper is the next step up in spice and may be easier to find at your local grocery store--these can be quite spicy for this dish, so beware)** 1-2 cloves garlic minced (about 1-2 tsp)*
Sauce 1/4 cup brown sugar 1/4 cup tamarind concentrate OR ketchup is the simple replacement
1 Tbsp sriracha sauce 2 Tbsp fish sauce 2 Tbsp low sodium gluten free soy sauce ️1 large lime juiced (about 3 Tbsp)
Optional Toppings
Tops of green onion
Extra lime slice to add more fresh lime juice
Crushed peanuts
*If making it low FODMAP, just omit all the onion whites and garlic and only used green onion tops.
**Omit the spicy pepper if you don't want additional spice, you can also reduce the amount of sriracha.
Directions
Start by making your sauce. Add all sauce ingredients to a glass measuring cup or bowl and whisk until the brown sugar is incorporated, set aside.
Next wash then chop up all your veggies but save the fresno pepper for last and use gloves if you can! (Tip: If you don't have disposable gloves on hand, you can use plastic baggies). Mince the garlic, chop the onion whites fine, julienne the bell peppers, slice the bok choy tops and stems, and dice the fresno pepper small.
Now cut up the chicken into bite sized pieces.
Then add 1 tablespoon of oil to a large skillet and cook the chicken at medium heat, add salt and pepper to taste. When fully cooked remove from the pan and cover to keep warm, set aside.
Now wipe out the pan and 2 tablespoons of oil, add your onions, garlic, and fresno peppers. Cook on medium heat until soft and starting to brown.
Then add the bell peppers and bok choy to the pan, cook them at medium heat as well. Add about 1/2 cup water and stir, then cover with a lid to steam the veggies, stirring every couple minutes. Cook until the veggies are soft and the water has been cooked off. You can take the lid off for the last couple minutes to help cook off the water.
While the veggies are cooking start your rice noodles and cook according to package directions. Drain and rinse once they are done.
When the veggies are done cooking, add your chicken and noodles, then the sauce. Stir and simmer on low heat for a couple minutes.
Garnish with green onions and a lime wedge and enjoy!
Macros 365 calories | 25 P | 47 C | 9 F
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