Pad Thai
I’ve been making this a lot recently. You could add chopped Chicken, or Shrimp. Add any variety of Vegetable you like. My favorite is to bake some breaded Shrimp in the oven, chop them up and throw them in. Add some Chili for heat and a squeeze of Lime and you have the perfect meal.
Organic Ingredients: Serves 4
1 Bunch/ approx. 6 stalks Spring Onions, washed and chopped into thin rings
4 Cloves Garlic, peeled and crushed in a pestle and mortar
A thumbs worth of fresh Ginger, peeled and crushed in a pestle and mortar
2 Cups Cilantro, washed and de-stemmed. Chop up 1 cup, and keep the rest for Garnish.
1 Sweet Red Pepper, washed and cored and chopped into thin segments
3 Carrots, washed and peeled and shaved into thin strips
1/4 Cup Rice Vingear
1/4 Cup Soy Sauce
1 Tablespoon Fish Sauce
1 Teaspoon Toasted Sesame Oil
1 Tablespoon Sweet Chili Sauce, I’m using Sky Valley sold at Wholefoods Market
2 Tablespoons Extra Virgin Olive/Avocado Oil for cooking
3 Pastured Eggs, cracked into a bowl and stirred well with a fork
Ground Spices: 1 Tsp. each Onion Powder, Garlic Powder, Coriander Powder, Turmeric Powder, Ginger Powder
1 Cup Roasted and Salted Peanuts, crushed in a pestle and mortar for serving
3 Packs/ 24 oz. Traditional Pad Thai Rice Noodles, I’m using Lotus Foods sold at Wholefoods Market. It’s important that you use ‘Pad Thai’ specific noodles, as I’ve tried other Rice Noodles with this dish and they have broken up and become clumpy.
Method
Heat a non stock wok with Olive Oil to medium high heat. Add in Garlic, Ginger, Spring Onions, Red Pepper, Carrots, 1 Cup Cilantro and Sesame Oil. Sauté for 4 minutes. Remove from heat.
Boil Rice Noodles per package instructions. Drain and rinse in cold water. Add Noodles to wok, and return to heat. Add Rice Vinegar, Soy Sauce and Fish Sauce and stir. Add the Sweet Chili Sauce and stir. Add the Ground Spices and stir. Cook on high heat, stirring constantly, while the taste of the Vinegar dissipates and the flavors settle (approx. 5 minutes). Move the noodles to one side of the pan and pour the Eggs into the other. Cook the eggs separately at first and then mix into the noodles once formed.
Taste and adjust seasoning; I always add more Soy, Sweet Chili Sauce and Sesame Oil at this point. Remove from heat and plate. Top with Crushed Peanuts and Cilantro.
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