Everyone loves Pad Thai ... Look A Healthy version!

Speedy Pad Thai

  

I spent a couple of weeks at this spa in Thailand. I was so burnt out from my corporate sales position. I just needed a chill time and this is the health resort that was my saviour.  I fell in love with their Pad Thai and now make it at home.

Suzanne’ version from Tao Garden in Thailand

                      

Ingredients          4 Servings

• 1 small package of Rice Noodle (soaked in water)
• ½ package of med texture tofu (optional)
• 3 cloves of fresh garlic crushed
• ½ small white onion
• ¼ red pepper cut into strips
• 10 broccoli flowerets (option add any vegetable you want)
• 3 tbs of organic coconut oil
• 3 tbs of tamarind juice (source from a Asian grocery store)
• 1 tbs crushed peanuts (optional almonds)
• ½ tbs ground chili pepper (to taste)
• 1 organic egg (optional)
• 2 tbs organic vegetable broth
• raw bean sprouts (option is to serve with sunflower sprouts or any other type available)
• 1 lime cut into wedges
• 2 green onion cut in ½  inch long pieces 

Directions
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Gather all the vegetables and cut to 1 inch sizes. Julienne tofu and cut into pieces 1 inch long. Cut up green onion into. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh.
Use a wok if you do not have one but a flat deep sided pan will do. Use high heat and coconut oil in the wok. Fry onion, garlic and tofu and stir them until they start to brown. Add all the vegetables and keep them moving in the pan….. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, chili pepper. Keep stirring. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if this is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled together.
Pour onto the serving plate and sprinkle with Crushed Peanuts. Serve hot with a wedge of lime, raw green onion and raw bean sprouts.

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