Udon Noodle Pad Thai
Makes 2 bowls
- 1 tbsp. coconut oil
- 1 chicken breast, very thinly sliced
- 1/2 red bell pepper, thinly sliced into matchsticks
- 1 large carrot, shredded
- 1/4 onion, chopped into fourths
- 1/2 bunch of asparagus tips
- 1/2 cup edamame seeds
- 3 garlic cloves, minced
- crushed peanuts & fresh cilantro for garnish
Pad Thai Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 3 tbsp. rice vinegar
- 2 tbsp. coconut oil
- 1 tbsp. sriracha
- 1 tbsp. sesame seeds
To make the pad thai sauce, whisk all of the above ingredients together in a small bowl and set aside.
In a a large saute pan or wok, heat 1/2 tbsp. of the coconut oil over medium heat. Cook the thinly sliced chicken pieces about 2-3 minutes on each side until cooked through. Remove and set aside. Then heat up the remaining oil and cook all of the veggies, adding salt and pepper to taste. Stir occasionally.
Once the veggies have cooked, but still have some crunch to them (about 4 minutes), turn the heat down to low and add the noodles and the chicken into the pan. Pour the pad thai sauce that you made earlier over the noodle mixture. Toss well to combine.
To serve, pile high into serving bowls and top with some fresh chopped cilantro and crushed peanuts.
Pad Thai heaven.