Traditionally Pad Thai would be made with bean sprouts but turns out those can be hard to find when you live in a remote area. I even had trouble in the city going to the big box stores. So I traded out the bean sprouts for zucchini which is a wonderful addition to the dish. Tamarind paste would also be used but I prefer to use something I’m more likely to have around in the cupboard on daily basis. So I use either rice vinegar or apple cider vinegar (ACV).
Recommended (clickable)
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Ingredients
Pad Thai Sauce
- 2 tablespoon Rice Vinegar (or 3/4 Tbs Tamarind Paste)
- 3 tablespoon Fish Sauce
- 1/4 cup Chicken Stock
- 3 tablespoon Brown Sugar
- 1 tablespoon Gluten Free Soy Sauce
- 1-3 teaspoon Sriracha Sauce
- 2 tablespoon Peanut Butter
Pad Thai Ingredients
- 8 ounces Flat Rice Noodles
- 1 cup Chicken (cut into bite sized pieces)
- 2 eggs
- 1/2 medium Onion (or 3 green onions)
- 1/4-1/2 cup Peanuts (crushed)
- 1 teaspoon Garlic Powder
- 1 cup Zucchini (slivered)
- 1-2 tablespoon Butter
Ingredients
Pad Thai Sauce
Pad Thai Ingredients
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Instructions
- Precook and scramble the eggs in a frying pan and set aside until later.
- In a large pot, boil water and cook your rice noodles as per the package instructions.
- In a frying pan, cook your chicken in chicken broth and butter. Once cooked, add zucchini, onion, and garlic powder and cook until preferred tenderness.
- Add sauce which can be made ahead of time. I just add all the sauce ingredients in a bowl and then set aside until veggie/meat mix are done. The peanut butter will melt in the heat.
- Add veggie/meat mixture and scrambled egg to your noodles and incorporate together until well mixed.
- Serve on a plate and sprinkle peanuts on the top to garnish and enjoy!
