Simple, Homemade, and Healthy Chicken Pad Thai (gluten and dairy free)

@mrsannamaher’s Chicken Pad Thai

If you aren’t interested in my story time, just scroll straight on down to the recipe. 🙂 It easy and makes a typical take out dinner achievable at home. It’s a bit healthier that what you buy in the restaurants, and will save you some cash. #winning

After Christmas, Chuck and I flew into San Francisco and rented a car to drive home.  It was a strange flight from Dallas to SFO, because we diverted to Phoenix, due to a medical emergency. In all our travels, that was the first time we were on a plane that took a detour.

Once we got off the plane and walked past the food court I saw a man eating Asian food and thought that looks so good.  We got our rental car and pulled off on University Blvd. in Berkley.  Soon after we saw a sign for “Bangkok Thai” and a restaurant that looked fairly full for 9:30PM.  Minutes after we started eating 6 cop cars flew by the restaurants with lights on! We ate a really yummy dinner, and later found out that gunshots were fired a couple blocks away. Needless to say, we had an adventurous night, and thus begun our recent Thai kick…

Tonight I made Pad Thai for the 3rd time and decided to write down my own recipe, because I have adapted the original recipe so much that there are really only a few similarities left!

There are some things in regular Pad Thai that make me a little nervous.  We are pretty cautious with soy products around here. Bragg’s is better for us and so good. We use organic whenever possible, and wash vegetables thoroughly with vinegar/water when not.

@mrsannamaher’s Chicken Pad Thai

1 package of Pad Thai rice noodles (you can sub linguine if you desire)

1/4 c bragg’s liquid aminos

1/4 c organic peanut butter or cashew butter

2 T arrowroot starch flour

2 T packed brown sugar

1 t minced fresh ginger

2 cloves minced garlic

2 t red chili paste (use 1 teaspoon if you prefer a less spicy option)

1 lime, halved

2 organic chicken breasts cut into thin strips

4 T organic coconut oil

1 organic medium bell pepper

1 medium onion

1/4 c organic shredded carrots

fresh organic basil or cilantro for a garnish (optional)

1. Prepare noodles according to package.

2. Mix together the ingredients listed before chicken.

3. Pour 1/3 of the liquid mixture over the chicken and set aside.

4. Saute the onion lightly in 2 T of coconut oil, adding the bell pepper and carrots after about a minute.

5. Once the vegetables are slightly tender, remove from pan and set aside.

6. Add the additional coconut oil, and fully cook the chicken.

7. Add the vegetables back in, the remaining sauce, and add your noodles, allow this to lightly simmer for a few minutes.

8. Add garnish and enjoy!