Serves 4. Recipe by Sandy Pomeroy.
1 box Thai rice noodles, linguini width
2 boneless, skinless chicken breasts, sliced
1 tbsp. arrowroot flour
1/3 cup tamari
4 cloves finely chopped organic garlic
1 tsp. yellow curry paste, OR red curry paste
3 cups fresh organic bean sprouts OR 1 cup each organic red pepper and organic snow peas
3 organic green onions, sliced on diagonal
1/2 cup fresh organic cilantro
1/3 cup roughly chopped peanuts
1/4 cup sodium-reduced chicken stock
Pad Thai Sauce
1 tbsp. tamarind chutney (available at Goodness Me!)
2 tbsp. fish sauce
1-3 tsp. curry paste **depending on how hot you want it
1 tbsp. honey
Coconut oil for stir-frying
Organic lime wedges for garnish
In a 9x13 casserole dish add arrowroot flour, tamari, garlic and curry paste. Stir to dissolve flour. Add in chicken pieces and let marinate 4 hours or overnight. Bring a large pot of water to a boil and remove from heat. Add in rice noodles and allow to soak about 10 minutes, until noodles are soft but still crunchy. Drain and rinse with cold water. Combine Pad Thai Sauce ingredients together. Set aside. In large sauté pan, melt coconut oil over medium heat. Add in chicken and marinade. Stir-fry about 1 minute. When pan becomes a little dry, add in a little chicken stock (1-2 tbsp. at a time) enough to keep chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes). Add in bean sprouts and sauté a few minutes. Add in noodles and pour Pad Thai sauce over. Immediately stir-fry the noodles, tossing gently so as not to break them. Continue tossing until noodles are coated well and soft enough to eat, about 2-3 minutes. Remove to serving platter. Top with green onions, cilantro and chopped peanuts. Place lime wedges on side of platter.
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