White Pad Thai

Ingredients

• Sauce - Combine in jar and set aside
• 2 cloves minced fresh garlic – roasted in pan until softened
• ½ cup diced shallot – roasted in pan until softened
• 5 TBSP fish sauce
• 2 TBSP Tamari
• 3 TBSP Sesame Oil
• ¼ cup Rice Vinegar
• 1 tsp lime juice
• ½ cup light brown sugar
• 1 TBSP Sesame paste or peanut butter
• 1 tsp Red chili flakes
• Pad Thai
• 12-16 oz Pad Thai rice noodles
• 1 package Extra Firm Tofu
• 1 cup diced and pounded chicken breast (or 1 breast, trimmed)
• ½ cup bean sprouts
• ½ cup shredded carrots
• 3 eggs, beaten
• ½ cup sliced green onion
• ¼ cup chopped fresh cilantro
• ½ cup peanuts (shelled)
• Sesame Oil
• Tamari
• Butter or Ghee

Directions

1. Boil Rice noodles until just Al Dente, drain and set aside
2. Heat 1 tbsp sesame oil in a skillet on med/high
3. Saute Tofu and chicken until browned on all sides then dash with tamari and mix
4. Remove from pan and set aside
5. Add 2 tbsp butter or ghee to heated skillet then scramble the beaten eggs until med/hard
6. Leaving egg in pan, add tofu, chicken bean sprouts, noodles and uncooked shredded carrots to pan and gently mix
7. Evenly pour pad thai sauce over the noodle mix and stir gently until all incorporated
8. Transfer to serving dish and top with peanuts, green onion, cilantro and a dash of chili flakes.
9. Serve with lime wedges