Tuesday, November 22, 2016


My oldest has been begging me to make this for more than a week now. After weeks of going, what's felt like non-stop, I was finally home with one thing on my mind: make my girl some pad thai. It's a household favorite. We hope you enjoy!

Serves 4 - 6

1 lb dried rice noodles, 1/8 inch wide
Warm water

1 tablespoon ghee or coconut oil
1 lb chicken, shrimp, well-made tofu, or garbanzo beans rinsed and cut into small chunks [no cutting necessary if using beans]
2 - 3 cups kale, rinsed and chopped into very small pieces
4 - 5 cloves garlic, minced
1 1-inch piece of ginger, minced
1 1-inch piece of turmeric, minced

For Sauce: 

1/4 cup fish sauce or gluten free tamari sauce
1/2 cup honey, more to taste
1/8 cup apple cider vinegar
1/8 cup brown rice vinegar
1/8 cup white vinegar
1 heaping tablespoon red curry paste
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon ground chili powder
1 teaspoon prepared horseradish
3/4 cup unrefined sesame oil [extra virgin olive oil works as well]


Organic bean sprouts or sprouts of choice
Crushed roasted sunflower seeds or peanuts
Scrambled eggs
Lime wedges

Place dry noodles in a large glass bowl and cover with warm water so that the liquid is about 1-inch above the noodles. Set aside for about 30 minutes.

Precut all ingredients where necessary and mix sauce ingredients before you begin to cook.

While noodles soak, warm ghee or oil in a large wok or pot over medium heat. When ghee or oil has melted, add chicken.  Cook over medium-high heat until the outside layer of the chicken is cooked. Add garlic, ginger, and turmeric. Stir well and continue cooking until chicken starts to brown slightly. Reduce heat to medium-low and add kale. Stirring constantly, cook until kale has wilted. Turn heat to low.

Strain liquid out of noodles and rinse with cold water.

Add noodles and sauce to chicken mixture. Increase heat to medium-high and bring liquid to simmer, stirring frequently. Adjust heat to maintain simmer, cover, and cook until noodles are cooked al dente, stirring regularly and tasting as needed. Adjust flavor if necessary to fit your preferences [add more honey, more fish sauce, more seasoning, etc.].

Once noodles are just soft, remove from heat. Let sit for 3 - 5 minutes. Garnish as desired and serve.

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