I have made this a couple of times recently, and the family really likes it. Pretty light with nice flavor. Do not replace the coconut oil.....it is a star in this dish.
Chicken Pad Thai
Makes 4 servings
For the sauce:
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce*
2 tablespoons raw honey
1/4 — 1/2 teaspoon crushed red pepper flakes (use more or less depending on how spicy you want your sauce to be)
For the noodles:
8 ounces brown rice pad Thai noodles
4 tablespoons coconut oil
1 pound chicken breast/thigh, cut into bite-size pieces
1/2 red onion, thinly sliced
3 garlic cloves, minced
4 tablespoons coarsely chopped roasted peanuts
4 tablespoons thinly sliced scallions
2 tablespoons fresh chopped cilantro
1 lime, cut into 8 wedges
1. Whisk all of the sauce ingredients together, then set the sauce aside.
2. Soak the dry brown rice noodles in a large bowl of hot water for 8 to 10 minutes, or until al dente. Then drain and set aside. (You can start cooking while the noodles are soaking.)
3. Heat 2 tablespoons of the coconut oil in a wok or large saute pan over high heat. When the oil starts to shimmer, add the chicken, red onion, and garlic. Stir-fry until the chicken is cooked through, then remove the chicken mixture to a bowl and set aside.
4. Then add the sauce and drained noodles. Toss everything together until it is well mixed.
5. Garnish with the roasted peanuts, scallions, cilantro, and lime wedges. Serve immediately.
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