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

• 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…

• 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!
• 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!

Another healthy variation of this recipe here

  Enjoy!