Pad Thai (Gluten/Dairy/Soy Free)

The original recipe for this was suggested by my husbands sisters and can be found HERE. The original was pretty yummy but I made some changes and found it then worked better for my family and our palettes. It tastes even better the next day!

 

 

• 4 cups prepared Vermicelli Rice Noodles.
• 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
• Kosher salt and Freshly ground black pepper
• 3 eggs
• 1 1/2 lbs thin chicken cultlets sliced into thin 2 inch strips
• 1 lb of frozen cooked, deveined small from shrimp (thawed and rinsed)
• 1 large red onion, thinly sliced
• 6 cloves garlic, finely minced
• 2 cups carrots, cut into tiny matchsticks
• 2 cups bean sprouts
• 2 bunches scallions, sliced
• 6-8 tablespoons Pad Thai sauce (see below)
• ¾ cup peanuts, chopped
• 1/2  lime, cut into wedges

Pad Thai Sauce

• 3 tablespoons light brown sugar
• 3 tablespoons of raw local honey
• 2 coconut aminso 
• 6 tablespoons rice vinegar*
• 2 lime, juiced (should yield about 1 tablespoon)
• 6 tablespoons tamarind nectar (Goya brand can be found in individual cans)
• 1 clove garlic, minced
• 2 teaspoons tasted sesame oil

 

INSTRUCTIONS

1. Prepare the Pad Thai Sauce. Combine brown sugar, honey, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, aminos in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer).  Add sesame oil. It should yield about 8 tablespoons of sauce.
2. Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove chicken and set aside.
3. Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Add the shrimp and cook until heated. IF THERE IS A LOT OF LIQUID IN THE PAN TRY TO DRAIN AS MUCH AS POSSIBLE. THEN,  return the cooked chicken to the pan .
4. Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture. Add the Pad Thai suace.
5. Add cooked noodles and gently toss everything together and cook for 1-2 minutes.
6. Serve Pad Thai immediately with lime wedges and chopped peanuts.