Phenomenal Pad Thai

GF DF RSF
Serves: 2

What I LOVE about Pad Thai is that it is the perfect example of a dish that hits all the flavour notes, sour, sweet, bitter, salty and umami. This recipe is so simple and nutritious, that it takes a popular take-away food staple and makes it doable any night of the week.

Ingredients:

Pad Thai Sauce
2 tbsp pure maple syrup or honey
2 tbsp sugar-free fish sauce
2 tbsp coconut aminos
2 tbsp lime juice
2 tbsp smooth peanut butter
1 tbsp apple cider vinegar vinegar
1 tbsp chilli paste, extra if you like it hot 

Pad Thai Base 
1 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
4 spring onions (scallions), thinly sliced, whites and greens separated
2 tsp fresh ginger, minced
1 tbsp chilli paste (such as sambal oelek)
1 x 300 g (10 1/2 oz) skinless free-range chicken breast fillets, cut into even-sized cubes
2 free-range eggs, beaten 
200 g (g 7 oz) flat rice noodles  
1 cup (115g / 4 oz) bean sprouts
1/4 cup (35g / 1 1/4 oz) peanuts, toasted, roughly chopped
1/4 bunch fresh coriander leaves
Lime cheeks, to serve

Method:

Get started on your Pad Thai sauce by whisking the ingredients in a bowl until well combined and smooth.

For your Pad Thai base, heat a large, deep fry pan or wok over medium heat and add the extra virgin olive oil. Add the garlic and ginger, and cook stirring for 2-3 minutes until softened and aromatic. 

Add in the white parts of the spring onion and the chilli paste and continue to cook, stirring, for 1-2 minutes or until the onions have softened. Add the diced chicken to the pan and cook for 5-6 minutes, browning all sides, and tossing through the flavours.

While your chicken cooks through, it's a good time to whisk your eggs and drain and prepare your rice noodles by soaking them in hot water for 10 minutes. 

Once your chicken is cooked through, remove it from the pan onto a plate next to the stove. Add the noodles to the pan and cook for 5 minutes or until firm. Once cooked, pour the beaten egg into the noodles and toss in the pan, stir-frying for 2-3 minutes until the eggs are scrambled.

Add the chicken and Pad Thai sauce to the pan and continue to cook, tossing and turning for 1-2 minutes until well combined and all over flavour coverage.

Serve on a large sharing platter with green onion slices, toasted peanuts, fresh coriander, bean sprouts, and some lime cheeks to squeeze and serve.