Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, June 18, 2010

Kitchen Sink Pad Thai

Lately I've had a hankering for pad thai. Food sensitivities make it difficult to order take-out, so I decided to try making pad thai at home with what I had in the kitchen - chicken thighs, onion, red pepper and almond butter. I ended up really liking it, especially the little hint of lime in the sauce. I used this recipe as my guide but instead of sweet chili sauce I used nut butter, I added red pepper for the color and I increased the cayenne for DH's sake (he likes food that bites him back). This dish is really not at all fussy. There's a little prep work involved, so setting aside 30 minutes to make this from start to finish is a good idea. The red peppers in here are not particularly authentic, but it's fun to use whatever you have hanging around - as long as the sauce is good, it's all good .

Prepare the noodles:
Boil water in a large pot. Add 8oz flat rice noodles. Remove from the heat and let the noodles sit for 10 minutes in the hot water, or until soft. Rinse with cold water, drain and set aside.

Prepare the sauce:
2 tbsp. rice wine vinegar
4 tbsp. fish sauce
4 tbsp. white sugar
3/4 tsp. cayenne pepper
2 - 3 tbsp. cashew butter or sweet chili sauce, depending on your taste
2 cloves minced garlic
juice of 1/2 large lime

Whisk together all ingredients in a small saucepan, simmering until the sugar dissolves. Set aside.

Make the Pad Thai:
2 tbsp. sesame oil or grapeseed oil
1 pound boneless, skinless chicken breast halves, cut into bite sized pieces
1 medium onion, thinly sliced
1 medium red pepper, thinly sliced
2 cloves minced garlic
1 bunch scallions, trimmed and chopped into 1 inch pieces
1/2 cup crushed cashews, if desired
bean sprouts, if desired
chopped fresh cilantro or Thai basil to garnish, if desired

Heat 2 tbsp. oil in a large heavy skillet or a wok until very hot. Add the chicken and stir fry for a couple of minutes until cooked through. Remove to a bowl. Add the onion and pepper to the wok and stir fry for a couple of minutes, or until crisp-tender. Add the garlic, scallions and cooked chicken and cook for 30 seconds. Add the noodles and the sauce and stir fry one minute. Remove to a serving dish and garnish with cashews, bean sprouts and cilantro, if desired. Serves 4 - 6.

1 comment:

Ina said...

That looks delish! Now I'm craving Pad Thai. We recently discovered "Thai Kitchen" Red Curry Paste is Gluten Free! And its yummy too! Think we will be having Pad Thai real soon! Ina