Pad Thai

GF & DF Pad Thai

Seriously the best meal I’ve probably EVER made, and lasts well as leftovers! Tag me if you make it, Nick and I are obsessed. This makes 8-10 servings.

Pad Thai ingredients:

• 16 oz rice noodles

• 1 lb ground turkey (can sub ground chicken) 

• 1 C mung bean sprouts

• 1 C shredded carrot (can buy them pre-shredded, mine look different because I pulsed them in my food processor)

• 2 eggs, beaten

• 1 red bell pepper, thinly sliced

• ½ yellow onion, thinly sliced

• Juice of 1 lime 

• ⅓ C crushed roasted peanuts 

• 4 green onions, chopped

• Cilantro, for garnish 

Sauce ingredients:

• ¼ C PB

• ¼ C tamari or coconut aminos (sub soy sauce if not GF)

• 1 tsp minced ginger (sub 1/2 tsp ground ginger) 🫚

• 1 T fish sauce

• 2 T rice vinegar

• 1 tsp sesame oil

• 1 T honey

• 2 T sriracha (optional)

• 2 tsp minced garlic

Directions:

1. Cook noodles as directed, strain and rinse with cool water

2. Whisk sauce ingredients together, chop your veggies; set aside

3. Add 2 T avocado oil to a wok or pan heated over medium/high heat, cook ground turkey thoroughly

4. Add in bell pepper, shredded carrot, yellow onion and sauté until pepper and onion become soft

5. Move mixture to one side of your pan and drop in your beaten eggs, scramble and mix in noodles, bean sprouts, and pad Thai sauce and let simmer until noodles absorb some of the sauce

6. Remove from heat, add lime juice, green onion and peanuts

7. Garnish with cilantro and red pepper flakes

Notes:

*For vegan option- sub tofu prepared your fav way or just leave out the protein, sub maple syrup or agave for the honey, omit fish sauce

Video: https://www.instagram.com/reel/CxTFDpkrA2q/?igsh=MXJ2OHEzczA2eDN4MQ%3D%3D

Yield: 8-10

Author: Rachel Lavigne

Print

With ImageWithout Image

GF DF Pad Thai

GF & DF Pad Thai. Seriously the best meal I’ve probably EVER made, and lasts well as leftovers! Takes just like takeout- the ginger, peanut butter, fresh veggies, crunch of peanuts... it is perfection.

Ingredients

Pad Thai

• 16 oz rice noodles
• 1 lb ground turkey (can sub ground chicken)
• 1 C mung bean sprouts
• 1 C shredded carrot
• 2 eggs, beaten
• 1 red bell pepper, thinly sliced
• ½ yellow onion, thinly sliced
• Juice of 1 lime
• ⅓ C crushed roasted peanuts
• 4 green onions, chopped
• Cilantro, for garnish
• 2 T oil

Pad Thai Sauce

• ¼ C PB
• ¼ C tamari or coconut aminos (sub soy sauce if not GF)
• 1 tsp minced ginger (sub 1/2 tsp ground ginger)
• 1 T fish sauce
• 2 T rice vinegar
• 1 tsp sesame oil
• 1 T honey
• 2 T sriracha (optional)
• 2 tsp minced garlic

Instructions

1. Cook noodles as directed, strain and rinse with cool water
2. Whisk sauce ingredients together, chop your veggies; set aside
3. Add oil to a wok or pan heated over medium/high heat, cook ground turkey thoroughly
4. Add in bell pepper, shredded carrot, yellow onion and sauté until pepper and onion become soft
5. Move mixture to one side of your pan and drop in your beaten eggs, scramble and mix in noodles, bean sprouts, and pad Thai sauce and let simmer until noodles absorb some of the sauce
6. Remove from heat, add lime juice, green onion and peanuts
7. Garnish with cilantro and red pepper flakes