4 Servings

Ingredients:

200g (1/2 package) rice noodles

1-2 pieces of cooked chicken ( or shrimp, cubed medium-firm tofu or meat alternative of your choice)

Olive oil or sesame

​

Choose your favourite vegetables: 

1/2 cup carrots grated or chopped

1 red pepper, chopped

3 green onion, chopped

1-3 cups spinach

Sliced mushrooms

Celery cut into thin, matchstick-like pieces

​

Pad Thai Sauce:

1/3 cup natural peanut butter

1/3 cup orange juice

1/8 cup lemon juice

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp maple syrup

1 tbsp freshly grated ginger

​

​

Topping Options:

1/4 cup cashews or peanuts

1/4 cup red cabbage, grated

Sprinkle of freshly chopped parsley or cilantro

1 cup of fresh bean sprouts

​

1) Cook chicken for 20 minutes, until cooked.

​

2) Put all ingredients for the Pad Thai Sauce into a blender. 

 

3) Put 1 tbsp of olive oil or sesame oil in a large frying pan. Lightly sauté vegetables, of your choice, for 3-5 minutes. 

 

4) Prepare al dente noodles according to package. Remove noodles from water and sauté them in vegetables for a couple of minutes. Stir sauce into vegetable and pasta, add cooked chicken or protein of choice. 

​

Serve Pad Thai in a bowl or on a plate. Garnish with green onion, parsley/cilantro, cashews/peanuts, and/or sprinkle bean sprouts on top.

​

Serve warm. Enjoy!

Ready in about 40 minutes!