Peanut Free Pad Thai

• Gluten free

• Meat

  • 1 Chicken thigh, boneless skinless

• Seafood

  • 8 Shrimps, large or extra large

• Produce

  • 3 cloves Garlic
  • 1 Lime, wedges
  • 2 cups Mung bean sprouts
  • 4 stalks Scallions
  • 1/2 Yellow onion, medium

• Refrigerated

  • 2 Eggs
  • 4 oz Tofu, firm or extra firm

• Condiments

  • 3 tbsp Fish sauce
  • 2 tbsp Lime juice
  • 1 tsp Sriracha sauce

• Pasta & Grains

  • 1/2 lb Rice noodles, fresh

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 1 tbsp Vegetable or olive oil

• Liquids

  • 1/4 cup Water, HOT

Found on nutfreewok.com

Ingredients

• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 teaspoon sriracha sauce (optional and to taste)
• 1 tablespoon vegetable or olive oil
• ½ medium yellow onion, chopped
• 3 cloves garlic, minced (about 1 tablespoon)
• 4 stalks of scallions, chopped diagonally into 1-2 inch pieces and separate the white parts from the green
• 1 boneless skinless chicken thigh, diced
• 8 large or extra large shrimps, shelled and deveined
• 4 ounces firm or extra firm tofu, drained, pressed, pan-fried, and cubed
• 2 cups mung bean sprouts
• ½ pound fresh rice noodles (or dried rice sticks soaked in cold water for 1 hour)
• ¼ cup hot water
• 2 eggs
• lime wedges, for garnish

Directions

• *If using dried rice stick noodles, soak them in a large bowl of cold water for 1 hour*
• Make the sauce by mixing the fish sauce, lime juice, sugar, sriracha sauce (if using), set aside.
• Heat up a wok or large frying pan on medium high heat until a drop of water sizzles, add 1 tablespoon of oil, swirl to coat.
• Add and saute onions, white parts of scallions, and garlic until fragrant, 30 seconds.
• Add chicken and stir fry until 50% cooked, 2 minutes.
• Add shrimp and stir fry until 50% cooked, 1-2 minutes.
• Add tofu, 1 cup of bean sprouts, half of the remaining scallions, and noodles.
• Stir the sauce and add to the noodles, add ¼ cup of hot water to the sauce bowl and add to the stir fry.
• Gently stir fry for a few minutes on medium high heat until the sauce is absorbed by the noodles (3-5 minutes).
• Push the noodles to one side of the wok or pan, add 1 teaspoon of oil if needed, and add both eggs to the pan.
• Break the yolk and scramble gently so that the egg white doesnt completely mix with the yolk until set and not runny (2-3 minutes).
• Stir fry the egg and noodles together and serve on a plate with the remaining bean sprouts on the side.
• Sprinkle the rest of the scallions on top and place the rest of the bean sprouts (for a nice crunch) and a wedge of lime on the side (for a nice tart drizzle).