4 Servings

Ingredients:

200g (1/2 package) rice noodles

1-2 pieces of cooked chicken ( or shrimp, diced extra-firm tofu or meat alternative of your choice)

1 tbsp sesame oil

​

Choose your favourite vegetables: 

1/2 cup carrots grated or chopped

1 red pepper, chopped

3 green onion, chopped

3 cups spinach

​

Pad Thai Sauce:

1/3 cup olive oil

2 tbsp sesame seed oil

2 tbsp Coconut Aminos or gluten-free soya sauce

2 tbsp white vinegar

2 tbsp water

1 tbsp honey

1/4 tsp ground ginger

Juice 1/2 lime

Juice 1/2 lemon

1-2 tbsp peanut butter

1 clove garlic, peeled and minced (optional)

​

Topping Options:

1/4 cup cashews or peanuts

1/4 cup red cabbage, grated

Sprinkle of freshly chopped parsley or cilantro

1 cup of fresh bean sprouts

​

1) Cook chicken for 20 minutes, until cooked.

​

2) Put sauce ingredients into a cup blender. Once the sauce is mixed, use a spoon to drizzle a little bit of dressing on the cooked chicken.

 

3) Put 1 tbsp of sesame oil in a large frying pan. Lightly sauté vegetables, of your choice, for 3-5 minutes. 

 

4) Prepare al dente noodles according to package. Remove noodles from water and sauté them in vegetables for a couple of minutes. Stir sauce into vegetable and pasta, add cooked chicken or protein of choice. 

​

Serve Pad Thai in a bowl or on a plate. Top with green onion, parsley/cilantro, cashews/peanuts, and/or sprinkle bean sprouts on top.

​

Serve warm. Enjoy!

Ready in about 40 minutes!