A twist on traditional noodles for Pad Thai make it even healthier. I used chicken in this dish but you could go all vegetarian or perhaps some shrimp. Add some extra protein by including some scrambled eggs. So good! I promise you will love it!
Ingredients
2 - 4 tbsp tamarind paste
2 tbsp fresh grated ginger
1 tsp fish sauce
1/2 cup smooth almond or peanut butter
1/4 to 1/3 cup chicken stock
2 tsp lime juice
2 tsp rice vinegar
3-4 tbsp soy sauce
tt brown sugar
2 tsp garlic powder
opt sriracha
drizzle sesame oil
tt black pepper
2-3 medium sized sweet potatoes, fettucine style or spaghetti
1 to 1 1/2 lb chicken breast or thighs, cut in 1 inch pieces
1 medium onion chopped 1" pieces
1- 2 bell peppers; red and yellow
1 zucchini, don't cut too thin
small bok choy chopped
a bit of broccoli, small pieces
carrot, julienned
celery, chopped
Peanuts or cashews
scallions, chopped
cilantro
Instructions
See Susie's Tips and Tricks
1. Prepare the sauce first: Mix in a medium size bowl: tamarind paste, fresh ginger, fish sauce, water with chicken powder, lime juice, rice vinegar, soy sauce, brown sugar, garlic powder, sriracha or chili powder, sesame oil, salt and pepper.
2. Prepare the sweet potatoes in a noodle style you prefer. I used a fettucine blade. Cut the length of the noodle to approximately 3 inches.
3. Prepare the chicken thighs; using a pressure cooker or you can cut the chicken in 1" pieces and season with a bit of salt and pepper, a bit of soy sauce, and fresh garlic. Cook in a hot pan. Remove from pan and chop into bite size pieces.
4. In a microwave safe bowl steam cook the vegetables you have chosen for your meal. Set aside and add just before serving. Or optimally you can saute them after removing the chicken. Keep them crisp!
5. Place sauce in large wide pan. Bring to a simmer. Add the sweet potatoes and then immediately remove from the heat. Add the vegetables and serve.
6. Garnish with peanuts, fresh cilantro, and scallions.
Susie's Tips and Tricks
Dividing certain portions of the recipe ensure that the chicken isn't overcooked and the vegetables are tender-crisp. It's worth the extra pan to wash.
Adjust this Asian inspired sauce to suit your needs. One thing I highly recommend is fresh ginger--they sell a jarred version that is so handy!
A squeeze of lime is very nice. I am lucky to grow some Thai basil; if you have access to it-enjoy!
Want some additional protein and stretch the meal further? Add some scrambled eggs.
Use shrimp if you would prefer. Precooked chicken works great too; just add at the very end of preparing the dish. Or skip all meat and just make it Vegetarian!
Comments