Pad Thai is one of my favorite dishes. It also has an interesting history, dating back to the 1930’s. It was a dish with Chinese roots designed to create and promote a Thailand culture and identity, by the country’s Dictator.
However it came into existence, I’m just happy that it did! Pad Thai is unique and exotic without being so different that kids won’t eat it. This recipe replaces traditional Thai noodles with Miracle Noodle Fettuccini, which is a vegetable. Broccoli is added to get a little more nutritional value and to help us eat a pound of vegetables each day.
INGREDIENTS
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- Miracle Noodle Fettuccini – This is a grain free, gluten free, soy free, vegetable based noodle.
- 2 – 3 tablespoons coconut oil
- OPTIONAL: 1 teaspoon of sesame oil for taste
- 2 cloves garlic, minced
- 1/2 teaspoon, ginger freshly grated
- 4 green onions, sliced (save some to sprinkle on top of the finished dish)
- 2 large, pastured eggs
- 1/4 – 1 teaspoon cayenne pepper (depending on your desired level of heat)
- 1/2 cup chopped broccoli
- 1/4 – 1/2 of a bunch fresh cilantro, leaves only, roughly chopped (reserve some for finished dish)
- 1/5 cup basil leaves, roughly chopped
- 1 1/2 tablespoons Braggs Liquid Aminos or Coconut Amino
- 2 tablespoons fresh lime juice (from about 1 medium lime)
- 1 -2 teaspoon fish sauce (to taste)
- 1/4 cup blanched, slivered almonds or chopped organic, raw macadamia nuts
- 1-2 boneless, skinless chicken thighs (pasture raised) cooked and chopped
DIRECTIONS:
Salt and season the chicken according to your taste preferences.
In a small pan, heat coconut oil on low heat. Cook the chicken for approximately 5-6 minutes on each side. Allow to cool and chop. Set aside.
In a small bowl, stir together the liquid amino, lime juice, and fish sauce. Set aside.
Rinse the Miracle Noodles in a colander. When you open the bag, the noodles smell fishy. This will subside. Heat a dry pan over medium heat. Place the noodles in the pan. This will dry them out. You won’t burn them. Just cook until dry. Set aside.
In a large skillet, heat the coconut oil over low-medium heat. Add the garlic, green onions, and ginger. Cook for 1 to 2 minutes, or until tender.
Add the cayenne pepper, chopped broccoli, cilantro, and basil. Cook for 2-3 minutes. You may need to lower the temperature and/or add a bit more oil.
Add the eggs, moving them around the skillet slightly as they cook so that they lightly scramble.
Lower the temperature on the stove.
Pour the sauce into the skillet.
Add the cooked chicken and noodles and toss to coat in the sauce.
Sprinkle the reserved green onions, cilantro, and slivered almonds over the noodles. Toss lightly to combine. Garnish with sliced lime.
Serve warm and Enjoy!