My Pad Thai

In the mood for some exotic comfort food? A grain-free, soy-free, dairy-free pasta dish, perhaps? Something light but filling, salty, rich, nutty and crunchy? How about a dish that’s all this and more? Meet My Pad Thai. This twist on a Thai classic delivers all the craveable flavors, without the potential immune system irritants. And it’s simple. So simple, in fact, that it’s become a go-to camping meal. I bring a jar full of pre-mixed sauce, in addition to a bag of coleslaw mix and some staples, and, voila, we have a gourmet dinner in 15 minutes, using one pan.

Serves: 2
Takes: 15 minutes

Ingredients:

2/3 package (2 of 3 bundles) cellophane noodles (see notes below)
2 Tbsp avocado oil or ghee (clarified butter)
1.5 cups coleslaw mix
1 packed cup sugar snap peas
3 Tbsp coconut aminos
1 Tbsp garlic coconut aminos (or more regular aminos and a clove of garlic, s. below)
1 Tbsp fresh ginger, minced or grated (I like the convenient jars by the Ginger People)
1 Tbsp fish sauce
1 Tbsp lime juice
2 Tbsp peanut butter (organic)

4 organic, pastured eggs
5 sprigs cilantro, 2 Tbsp roasted salted peanuts and ¼ lime, for garnishing

 
Directions:

1. Put two nests of noodles in a heat resistant bowl. Pour boiling hot water over them and let soak for ca. 6 minutes, while you sautee the veggies. Make sure that all the strands are submerged. Feel free to cut each bundle in half with scissors, so they are easier to serve (and eat).
2. Cut sugar snap peas diagonally, into ¼ inch (1/2 cm) slices. Chop or crush the roasted salted peanuts. Chop the cilantro coarsely. Set aside.
3. Stir-fry the coleslaw mix in 1 Tbsp oil for one minute. Add the snap peas. Sautee, stirring occasionally, for another minute.
4. Drain the noodles and put them back in the bowl. Add the sautéed veggies and set aside.
5. Put all remaining ingredients, except garnishes, to the pan, and let the sauce thicken slightly, adding splashes of water as needed.
6. Add noodles and veggies to the pan and toss everything briefly. Adjust seasonings if desired, then portion into two bowls.
7. (Optional but recommended): Fry 2 eggs per person in the remaining oil, in the rinsed pan. Top the Pad Thai with the eggs, then sprinkle garnishes over each dish. Serve and enjoy immediately.

Tips and Substitutions

Glass noodles, also known as bean thread or cellophane noodles, are made from mung bean starch. The noodles are white when uncooked and dried. When they are cooked or soaked in hot water, they turn clear. They are grain- and gluten-free and are done in minutes. These bland noodles will absorb sauces and dressings well, without getting soggy. Find glass noodles at your local Asian store or health food store. In Colorado, Natural Grocers carries a good, inexpensive brand. If you are okay with grains, you can substitute thin rice noodles, which are more readily available but may not be tolerated by all. Note: There are typically 3 bundles of noodles in a package. You will only need two for this recipe. Reserve the third for another time.

If you’re not a fan of the egg topping, feel free to make this recipe more traditional, by substituting 12 extra large uncooked shrimp (peeled and deveined). Sautee them separately and add the shrimp to the finished stir-fry at the last minute. This recipe also works well with chicken (leftovers from a roast chicken, or a chicken-breast in bit-size pieces).

If you don’t have or can’t find Garlic Coconut Aminos, use the same amount of regular coconut aminos, plus one clove of minced garlic, which you will want to add together with the ginger.

Out of fish sauce, or not planning on buying any? When that happens, I will blend a couple of sardines from a jar or a half a teaspoon of sardine paste with some olive oil and use it to achieve a similar depth of flavor.

In case you get addicted (I’ve been there J), you can always look or ask for a similar dish, using bean thread noodles, at your favorite Thai restaurant. It’s called Woon Sen Pad Thai.