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Pad Thai: Tasha’s Kitchen

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All of these ingredients can be purchased at a grocery store like Nature’s Fare.  I used all organic ingredients.

Before you call your favourite Thai food take out place, take a crack at this recipe instead! You will not be dissapointed with your creation! It’ll have much much more veggies in it, less sugar, less fat, more nutrients more color, and more goodness for your body! This is easy to whip up in 30 minutes, and will feed about 4 hungry people.

Vegan, gluten free, sugar free.

 

  • 1/2 cup tamari
  • 1/4 cup liquid coconut amino acids
  • 1/4 cup coconut sugar
  • 2 cloves crushed fresh garlic
  • 1 TB chicken or vegetable bullion
  • hot sauce to taste (I use about 2 tsp siriachi)
  • 1/4 cup coconut milk mixed with 1tsp arrowroot powder for thickening

Other Ingredients:

  • 1TB coconut oil
  • 1 chopped onion
  • lots of finely chopped veggies like carrots, cabbage, snow peas, broccoli.
  • cooked chicken (as much or as little as you like)
  • Rice noodles (as much as you desire, I use about 4 cups cooked for the whole batch)
  • cilantro for garnish and taste
  • lime for garnish and taste
  • 1 packet sprouts (the white ones that are crunchy)
  • peanuts for garnish (optional)

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Directions:

Mix all the sauce ingredients in a  bowl and mix well. Set aside. Cook the rice noodles according to directions on packet and set aside.

Stirfry onion in coconut oil for 2 minutes, then add veggies that take longer to cook like carrots. Starry for 3 minutes. Add the sauce and add all the veggies and chicken. Starry until veggies are cooked to your desire.

Take off the heat, stir in the noodles and sprouts.

When it’s plated garnish with as much cilantro as you like, and a squeeze of lime.

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