Tuesday, August 09, 2011

Pad Thai

Satisfy your exotic side with the official dish of Thailand.

Main Dish
8 ounces rice noodles, or noodles of choice
Lard for sautéing meat, or pure olive oil, or coconut oil, or butter of choice
1 pound meat, such as chicken, or pork, or seafood of choice, cleaned and trimmed
1 pound fresh organic vegetables, such as mushrooms, onions, asparagus, green beans, carrots, broccoli
1/4 cup 100% pure organic lime juice
3 tablespoons honey, or agave nectar, or simple syrup
3 tablespoons brown rice vinegar, or apple cider vinegar, or coconut vinegar
2-1/2 tablespoons GF fish sauce (Thai Kitchen®), or GF ketchup (Annie's®)
2 tablespoons GF ketchup (Annie's®), or organic tomato puree
1 tablespoon dark molasses, or brown rice syrup (Lundberg®), or agave nectar, or coconut nectar
2 teaspoons minced garlic, or 1 teaspoon garlic powder
4 fresh basil leaves, washed and cut into thin ribbons
  1. Prepare noodles according to package directions; rinse, drain; set aside.
  2. Cut meat short even strips; wash and trim seafood; refrigerate until ready to cook. Wash and cut vegetables to uniform size; set aside.
  3. In small bowl, whisk together lime juice, honey, brown rice vinegar, GF fish sauce (replace with ketchup if avoiding fish), GF ketchup, dark molasses, and garlic; set aside; wash, dry, and cut basil; set aside.
  4. Place large skillet over medium-high heat; add 2 tablespoons pure olive oil, heat; add meat; cook through; remove to small bowl; cover to keep warm; set aside.
  5. To skillet, add 2 tablespoons oil and vegetables; adding longest-cooking vegetables first, and faster-cooking vegetables towards end of cook time; cook all crisp-tender. Add cooked meat and prepared noodles; stir to combine.
  6. Stir in sauce made during step 4; cook until sauce has reached desired consistency.
Serve immediately; or cool completely then place in storage container and refrigerate up to 2 days.

Servings: 4
Preheat: Medium-high
Prep Time: 15 min
Cooking Time: 20 min

Meats and Vegetables to Use
(chop meat and vegetables to a uniform size)
  • Chicken breast
  • Pork tenderloin
  • Scallops
  • Shrimp
  • Squid or calamari
  • Asparagus
  • Broccoli
  • Carrot
  • Cauliflower
  • Green beans
  • Mushrooms, such as crimini or portabella
  • Onion
  • Parsnip
  • Peas
  • Sprouts of choice (add at very end with basil)

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