This is one of those recipes that I repeat A LOT!! In it’s most basic form, I posted it here, but I mix it up all the time with what I add to it. The sauce is just so good!! And SO EASY!
Sadly, Maya can’t have peanuts or gluten anymore, so I made a few tweaks and made it work! I sold it as a healthy Pad Thai, and even our 18 year old son had seconds! Basically a gold medal on healthy cooking there!
Ingredients
For Sauce
-
- 1/2 cup Almond Butter (use Sun Butter for Nut free or any nut butter if you don’t have any dietary restrictions!)
- 3 tablespoons Rice Vinegar
- 3 tablespoons Coconut Aminos (used in place of Soy Sauce)
- 1 tablespoon Pure Maple Syrup (used in place of Brown Sugar)
- 1 teaspoon grated fresh ginger (I cheat and use this)
- 1 Cup Water
For the rest of the dish…
-
- 1 medium onion diced
- 2 Tablespoons of Olive Oil
- 1 Tablespoon crushed garlic
- 1 Teaspoon Ginger
- 1 of each of a yellow, orange, and purple carrot (or really any veggie)
- 8-10 Mushrooms diced
- 2 blocks of Rice Noodles (or can use any noodle, quinoa, or skip it!)
- 1 Rotisserie Chicken Shredded (or you can cook chicken separately and shred)
Directions
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Pull chicken off your rotisserie chicken and shred. We always buy two chickens every week. Eat one, then pull all the meat off both to use for another meal!
- Add a couple Tablespoons of olive oil, ginger, and garlic to a large pan
- Add diced onions, mushrooms, carrots, and sauté til soft (5-8 minutes)
- Add back in shredded chicken
Make Sauce…
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In a blender, combine 1 cup water with the whatever nut butter you choose, rice vinegar, coconut aminios, maple sugar, and ginger. Blend until smooth.
Cook noodles….
- These particular noodles cook in less than 5 minutes!
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Add the sauce and noodles to the pan, stir, and let sit for 2 minutes to soak in all the flavor of the sauce.
- You could leave out the chicken for an amazing vegetarian Pad Thai!