Pad Thai



4 Tbsp. coconut oil

2 garlic cloves, minced

4 shallots

8 oz. chicken

2 eggs, lightly beaten

1 pkg. Pad Thai brown rice noodles

1 cup fresh bean sprouts


4 Tbsp. lime or lemon juice

3 Tbsp. fish sauce

3 Tbsp. Agave

1-2 pinches crushed chilies or pepper flakes

Mix ingredients together to create sauce


2 Tbsp. fresh cilantro, chopped

3 Tbsp. roasted peanuts, crushed

3 Tbsp. scallions, thinly sliced

1 lime, cut into wedges

Directions: Heat wok or pan over high heat. Add 2 tbsp. coconut oil, garlic, shallots and chicken. Cook until chicken is opaque and not pink in middle; set aside. Add remaining 2 tbsp. coconut oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well mixed. Add chicken and bean sprouts. Toss well. Garnish with cilantro, peanuts, scallions, and lime wedges.

NOTE: This recipe can easily be converted to a vegetarian dish by omitting the chicken and/or eggs and adding some additional veggies.


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