Tuesday, March 25, 2014

Udon Noodle Pad Thai

Well I have already discussed how the grocery store is my happy place. And in that same category is Costco. Aisles upon aisles of discounted goods in over sized packaging. I mean, who doesn't need 32 rolls of toilet paper, a swing set, and 10 pounds of carrots? Plus there are cute elderly people giving you samples at each end cap. Last week I found individually pre-cooked and pre-packaged gluten-free udon noodles and I knew that I had to do something with them, seeing as I had never used them before. First thing to come to mind? Pad Thai. And the best part? It's better than the takeout version in my opinion. But don't tell my local Thai restaurant!

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.

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