Epic Homemade Pad Thai
Ingredients
Pad Thai:
- 1 tbsp avocado oil
- 2 cups broccoli
- 1 cup snow peas
- 1 cup carrots shredded or matchsticks
- 1 yellow bell pepper
- 1 package pad thai noodles
- 1 lb protein chicken, steak, tofu or more veggies!
- 3 eggs scrambled
Pad Thai Sauce:
- ½ cup coconut aminos
- 3 tbsp coconut milk full fat
- 2 tbsp almond butter
- 1 tbsp rice vinegar
- 1 tsp ginger freshly grated
- 1 garlic clove
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- ½ lime juice
- optional toppings: chopped nuts, fresh herbs and lime juice
Instructions
Meal Pre Instructions:
- Chop and store all the veggies (2 cups broccoli, 1 cup snow peas, 1 cup carrots, 1 yellow bell pepper) in a divided meal prep container
- cube and store your raw protein of choice in a prep bag
- Make the pad thai sauce (no more than 2 days before consuming) by blending all ingredients (1/2 cup coconut aminos, 3 tbsp coconut milk, 2 tbsp almond butter, 1 tbsp rice vinegar, 1 tsp ginger1 garlic clove, 1 tsp fish sauce, 1 tsp toasted sesame oil, 1/2 lime) and refrigerating in a glass container
Meal Assembly Instructions:
- Cook veggies: Dump prepped veggies in a hot skillet or preferably a wok pan with avocado oil on high heat, cook until soft and slightly charred – you don't want them over cooked or they will be mushy!
- Cook noodles: While veggies cook begin boiling water for the noodles and cook according to the package directions
- Cook protein: Meanwhile add prepped raw protein to the pan with veggies and cook until browned
- Cook eggs: lower heat, push veggies and protein to the side and add 3 raw eggs to scramble. Once scrambled, gently mix into the veggie / protein mixture
- Add noodles and sauce: Keep pan on a simmer and add cooked noodles and prepped pad thai sauce to the veggie, protein, egg mixture. Toss well until sauce soaks up well but isn’t dried up.
- Serve immediately and top with chopped nuts, fresh herbs and a squeeze of lime – enjoy!
Notes
Nutrition
Epic homemade takeout night with the perfect sweet and savory healthy homemade pad thai sauce
Ingredients:
Pad Thai:
-
1 head of chopped brocoli
-
1 small package of snow peas
-
handful of matchstick carrots
-
1 pepper of choice (red, yellow or orange)
-
1 package of rice noodles or ramen noodles
-
1lb of protein of choice (chicken, steak, tofu)
-
2-3 scrambled eggs
Pad Thai Sauce:
-
1/2 cup of coconut aminos
-
3tbs full fat coconut milk
-
2tbs almond butter
-
1tbp rice vinegar
-
1 inch grated ginger
-
2 garlic cloves
-
1tsp fish sauce
-
1tsp toasted sesame oil
-
small squeeze of lime juice
Meal Kit Directions:
-
Chop and store all the veggies in a divided meal prep container
-
Chop and store your raw protein in a prep bag
-
Make the pad thai sauce by blending all ingredients and refrigerating in a glass container
Meal Assembly:
-
Dump prepped veggies in a hot wok pan with avocado oil on high heat, cook until soft and slightly charred
-
While veggies cook begin boiling water for the noodles
-
Add prepped raw protein to the pan and cook until browned
-
Begin cooking rice noodles according to the package directions
-
lower heat, push veggies and protein to the side and add 2-3 raw eggs to scramble. Once cooked, mix into the veggie / protein mixture
-
Keep pan to a simmer and add cooked noodles and prepped pad thai sauce to the veggie, protein, egg mixture. Toss well until sauce soaks up well but isn’t dried up.
-
Serve immediately and top with chopped cashews and fresh herbs
