Peanut Pad Thai

We made this the other night and really enjoyed it!  I want it again already!

Soak 8oz of pad thai rice noodles in hot water for 30 minutes.

Peanut Sauce:
2/3 cup Coconut Milk (sold in cans in Asian sections of grocery stores)
1/3 cup Peanut Butter
2 1/2 tsp Liquid Aminos (a soy sauce substitute sold in health stores)
1/4 tsp Fresh Ginger, chopped as fine as you can get it

-Put these items in blender and blend until creamy.  Taste and adjust if needed.

In an Oiled Pan:
Sautee 2 Chopped Garlic Cloves
1/4 cup Water
1/4 cup Sweetener (I used agave nectar)
2 Tbsp Ketchup
1 Tbsp Liquid Aminos
1 tsp Lime Juice (fresh!)
1 tsp ACV (Bragg’s raw Apple Cider Vinegar)
1 tsp Salt (or more, varies depending on taste preference)

Add noodles to your pan and mix.  Push noodles to side if doing next step.

At this point you can add one beaten egg to your pan and cook or just omit this step.

Stir in:
2 cups of Fresh Bean Sprouts
1/2 cup or more of chopped Green Onion
1/4 cup or more of Peanuts (mmm, yum!)

Serve. On a plate, dish up noodles, then top with peanut sauce, then top with extra peanuts, green onions, and lime if desired.  (I did all three of these toppings and it was delicious!!)


Original Recipe can be found here.


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