Total time: 20-30 mins
Seasonings: salt, pepper, cumin, coriander, paprika, garlic powder
1-3tbsp high heat oil + some extra for frying (peanut, vegetable, canola, etc.)
1-2 medium carrots
1 head of broccoli
1/3 medium red onion
2 sprigs green onion
2 small handfuls bean sprouts
1 small baby bok choy
1/4-1/2 cup peanuts
1/2 block tofu (I used extra firm)
1 breast of chicken
1 package shirataki noodles
Tofu marinade & Noddle marinade:
2 tbsp soy sauce (or 1 tbsp liquid aminos and 1 tbsp coconut aminos like I used for this recipe)
1 tsp apple cider vinegar
1 tsp toasted sesame oil
1 can sparkling water (I personally like to use LaCroix)
1 cup flour* * to make this recipe gluten-free, use 3/4 cup garbanzo bean flour + 1/4 cup starch (tapioca, potato, or corn all work well)
Pad Thai sauce (feel free to pick up a store-bought pad thai sauce if you don’t have access to these ingredients):
2 tbsp soy sauce or liquid aminos (I used liquid aminos)
1 tbsp lime juice
1 tbsp apple cider vinegar
2 tbsp coconut aminos
2-3 tbsp maple syrup
1 tsp toasted sesame oil
1 tsp tamarind paste
** Coconut aminos and liquid aminos are a great soy sauce replacement if you’re trying to watch your sodium. I personally used the coconut aminos/liquid aminos for this recipe.
Dab the tofu with a paper towel to get rid of excess water, then cut into cubes and put into a bowl with 1 tbsp coconut aminos 1 tbsp liquid aminos (or 2 tbsp soy sauce if you don’t have access to those ingredients) along with 1 tsp apple cider vinegar. Mix well and let sit.
Next, create batter by mixing the flour with the sparkling water. Start by adding the water slowly and mixing well until a thick pancake-like batter is achieved. Let rest.
Cut the chicken into cubes and lightly roll in flour mixture until a thin coating is achieved.
Julienne the carrots and onion then rough cut the green onion, broccoli, box choy, peanuts, and cilantro.
Drain and rinse the Shirataki Noddles, chop once length-wise and once width-wise (to shorten the noodle length), then add the marinade.
Mix together Pad Thai Sauce.
* Note: For a healthier version of this meal, don’t bread the chicken or tofu and use only 1 tbsp oil to cook them with.
Dry heat a pan (aim for a pan with steep sides or a pot). Once heated, turn heat to medium and add about 1/4 cup oil then add the lightly coated chicken. Cook until the chicken is lightly golden brown then place on a towel-lined plate (to pick up excess oil).
Add a handful of the marinated tofu to the batter mixture to coat then add to the pan (no need to dump the leftover oil from the chicken, it adds flavor!). Cook until light brown and then place on a paper towel-lined plate.
If you still have enough oil left over, feel free to use that to cook the veggies. If not, add about 1 tbsp oil along with all of the veggies over a medium-high heat. Stir and add seasonings, then cover for about 1-2 minutes. Next, uncover and cook for another 3 minutes or until desired doneness achieved (feel free to add more oil if necessary or turn down heat).
Add the marinated noodles, peanuts, bean sprouts, cilantro, and boy choy. Mix well then add the Pad Thai Sauce a little at a time so the temperature of the pan doesn’t cool too quickly. * Try to add only a little at a time and caramelize before adding more.
Once you’ve added the appropriate amount of sauce, plate and garnish with leftover cilantro and peanuts!