Peanut-Free Pad Thai
Peanut-Free Pad Thai is an Asian main course. This recipe serves 4. For $4.56 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 587 calories, 26g of protein, and 19g of fat per serving. 9 people have tried and liked this recipe. A mixture of baby bok choy, shallots, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Go Dairy Free. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. Similar recipes include Vegan Pad Thai with Thai Peanut Sauce, Pad Thai (Grain-Free, Paleo, Gluten Free), and Spicy Peanut Sauce Pad Thai.
Servings: 4
Ingredients:
3 cups bean sprouts or baby bok choy
8 ounces chicken breasts, cut into 1/4-inch thick slices
1/4 cup chicken stock or water
1/2 cup coriander sprigs
2 tablespoons fish sauce
2 tablespoons flaxseed (optional)
1 tablespoon chopped garlic
1 large bunch green onions, cut on the bias into 2.5-cm (1-inch) lengths
1 tablespoon ketchup (omit if using tamarind)
1/4 cup lime juice
4 lime wedges
8 ounces rice noodles
2 tablespoons seasoned rice vinegar (or 2 tablespoons tamarind concentrate)
2 tablespoons chopped shallots or red onion
8 medium shrimp (optional)
3 tablespoons sugar
1/4 cup vegetable oil
1 teaspoon sambal oelek
Equipment:
wok
frying pan
Cooking instruction summary:
Soak rice noodles in very hot water for about 20 minutes. They should be pliable and drape over your hand but still have a little texture. They soften more in the wok. Drain noodles and rinse well with cold water. Set aside.Combine sugar, fish sauce, lime juice, rice vinegar, ketchup, sambal oelek and stock and set aside.In a wok or skillet over high heat, heat oil. Add shallots and garlic and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes or until almost cooked through. Add shrimp, if using, and toss together for 1 minute or until shrimp starts to turn pink. Add noodles and toss to combine. Add sauce, toss again and add green onions and half of the bean sprouts. Cook for 2 minutes or until noodles are soft.Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flaxseed, if using, and serve immediately.
Step by step:
1. Soak rice noodles in very hot water for about 20 minutes. They should be pliable and drape over your hand but still have a little texture. They soften more in the wok.
2. Drain noodles and rinse well with cold water. Set aside.
3. Combine sugar, fish sauce, lime juice, rice vinegar, ketchup, sambal oelek and stock and set aside.In a wok or skillet over high heat, heat oil.
4. Add shallots and garlic and stir-fry for 30 seconds.
5. Add chicken and stir-fry for 2 minutes or until almost cooked through.
6. Add shrimp, if using, and toss together for 1 minute or until shrimp starts to turn pink.
7. Add noodles and toss to combine.
8. Add sauce, toss again and add green onions and half of the bean sprouts. Cook for 2 minutes or until noodles are soft.Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flaxseed, if using, and serve immediately.
Nutrition Information:
covered percent of daily need
