Pad Thai

Yield: 4 servings

Ingredients:

8 oz gluten-free rice noodles
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
8 oz chicken breast cut into small pieces or shrimp (or protein of choice)
2 eggs, beaten
1 cup bean sprouts
1/2 cup sliced green onions
1/4 cup crushed peanuts
Lime wedges, for serving

For the Sauce:
1/4 cup gluten-free fish sauce
3 tablespoons gluten-free tamari sauce (or gluten-free soy sauce)
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon rice vinegar

Directions:

1. Cook the rice noodles according to the package instructions – undercook just a little. Drain, let cool water run over it (to remove excess starch), and set aside.
2. In a small bowl, whisk together the fish sauce, tamari or soy sauce, tamarind paste, brown sugar, and rice vinegar to make the sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced onion and minced garlic to the pan and stir-fry for about 2 minutes until they begin to soften.
5. Push the onion and garlic to one side of the pan and add the chicken, shrimp (or protein of choice) to the other side. Cook until the protein is cooked through.
6. Push the chicken or shrimp, onion, and garlic to one side and pour the beaten eggs into the other side of the pan. Scramble the eggs until cooked.
7. Add the cooked rice noodles to the pan, followed by the prepared sauce. Toss everything together to coat the noodles and ingredients evenly.
8. Stir in the bean sprouts and cook for an additional 2-3 minutes until the bean sprouts are slightly tender.
9. Remove the pan from heat and garnish the Pad Thai with sliced green onions and crushed peanuts.
10. Serve the Pad Thai hot with lime wedges on the side for squeezing over the dish.