I absolutely love pad thai, but never really thought about making a version at home that was cleaner and fresher than what you order as take out. This pad thai is full of fresh ingredients and is absolutely delicious…my family begs me to make it. And, it’s really not that hard once you have the ingredients in your arsenal!
You can also make this dish vegan or vegetarian by using tempeh instead of the chicken. I don’t consume tofu because it is a soy product that is not fermented. While tempeh is also a soy product, it is fermented, which means it is predigested and our bodies can absorb the protein and nutrients in it, unlike in normal tofu.
What you’ll need:
- 1 head of purple or green cabbage (or both!)
- organic, pasture raised, chicken breast cut into bite sized pieces
- 5 cloves of garlic
- 1 tsp. organic soy sauce…i use tamari because it is gluten free
- 1 cup peanut flour
- 1/4 cup chopped peanuts
- 2 tbsps fish sauce
- 1 tbsp coconut oil
- 1 tbsp honey
- 1/2 tbsp crushed red pepper
- 1/2 tbsp chili paste
- 1 head green onions chopped
- 1 head cilantro chopped
- container of bean sprouts
- OPTIONAL: pad thai noodles (I use the cabbage for noodles) and carrots or other vegetables to add in!
- First, chop your cabbage into noodle size pieces and boil until soft
- Next, mince 5 or so cloves of garlic and simmer with about 1/2 tbsp of coconut oil. Then, add your diced chicken breast into this mix and add 1 tsp of soy sauce. Once the chicken has cooked, begin to build your sauce into the same pan! ***sometimes I crack an egg or two into the chicken to cook with it.
- For the sauce, reduce the heat to a low temperature to slowly cook the ingredients together. Add 1/2 cup peanut flour (you could also use peanut butter) along with a cup of your cabbage with a little of the cabbage water coming with it to turn the peanut flour into a sauce. Then, add 2 tbps of fish sauce, 1/2 tbsp coconut oil, the juice of 1 lime, 1 tbsp honey, 1/2 tbsp of crushed red pepper flakes (adjust this based on how spicy you want your sauce), and I also added a tsp of chili paste for even more spice! Once these ingredients look like a sauce, add in about 1/2 of your peanuts, 1/2 of your onions, 1/4 of your cilantro, and all of your bean sprouts.
- Once the sauce is cooked and the heat is turned off, I add the bean sprouts and almost all of the rest of the onions and cilantro, but save a little for topping!
- Here, you can make some noodles to consume this with, but I prefer to use the remaining cabbage as noodles! I place noodled cabbage on the plate, then a serving of the chicken and sauce, and finish with a sprinkle of peanuts, green onions, cilantro, and a couple wedges of lime!!
I know this looks like a lot of ingredients and a lot of directions, but it’s really not that hard at all and it is so much more satisfying and delicious than what you will order in take out!