Simplified Organic Pad Thai by Carissa @nourishedbycc
Serves: 4
Prep Time: 15mins
Cook Time: 25 mins
Ingredients:
- 200g organic brown rice noodles (or 4 nests)
- 2 tbsp organic olive oil
- 300g free-range organic chicken thigh, thinly sliced
- 200g wild-caught prawns, peeled & deveined
- 1 small organic onion, thinly sliced
- 2 organic garlic cloves, minced
- 2 free-range organic eggs, lightly beaten
- 2 cups chopped bok choy (≈1 small bunch)
- 1 cup organic bean sprouts
- ¼ cup organic chopped peanuts
- Lime or lemon wedges, for serving
For the sauce:
- 3 tbsps organic soy sauce
- 2 tbsps organic fish sauce (or soy sauce for a vegetarian option)
- 2 tbsps organic brown sugar
- I tbsp organic rice vinegar
- I tbsp organic lime juice
- 2 tbsps organic chilli sauce
- (Adjust sauce to taste)
Method:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, mix together all the sauce ingredients and set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion, and cook until softened.
- Add your chicken and prawns.
- In a seperate pot, pan fry your bok choy and then add it to the other pot.
- Add the cooked noodles to the skillet along with the sauce. Toss everything together until well combined and heated through.
- Garnish with your crushed peanuts & bean sprouts.
- Serve hot with lemon or lime wedges on the side.
