Spicy Pad Thai
by Crystal OttoCategory
Entre
Servings
4
Prep Time
15
Cook Time
20
Author:
Crystal
One of my husband's favorites and no fish oil required for this delicious Pad Thai.
Pick your favorite protein and vegetables to add to this gluten free dish.
Medium heat, for mild heat, don't add the red pepper flakes.
Taste Healthy!
Crystal
Ingredients
-
6 Tbsp Thai Lemongrass Mint Balsamic
-
6 Tbsp Persian Lime Olive Oil
1 Tbsp Cilantro
1 Tbsp Sriracha Salt
-
3 Tbsp Spicy Pad Thai Seasoning
1 tsp Organic Red Pepper Flakes
Rice Ramen Noodles
1 can Coconut Milk
14oz Firm Tofu diced or diced chicken breast
2 large carrots
2 eggs
2 cups chopped broccoli
1/2 cup peanuts ( optional )
Directions
Marinate tofu or chicken in 2 Tbsp Thai Lemongrass Mint balsamic & 2 Tbsp Persian Lime Olive Oil for at least 6 hours
In a large pot or wok add 3 Tbsp Persian Lime Olive Oil, tofu or chicken. Cook over med/high heat, remove & set aside
In a large sauce pan add coconut milk, Red Pepper Flakes, Cilantro, Sriracha Salt, Spicy Pad Thai seasoning & 4 Tbsp Thai Lemongrass Mint Balsamic. Simmer 5 minutes
Break up noodles, add to sauce, simmer 5 minutes more
Reuse pan/wok to scramble eggs, remove from pan
Add remaining Persian Lime Olive Oil to pan with cooked tofu/chicken, diced carrots, peanuts, chopped Broccoli, saute for 3 minutes
Add coconut noodle sauce to pan. Saute 3-5 minutes longer. Add eggs & mix.
Enjoy