Organic Ingredients:

• 1 Pkg. of Dry White or Brown Rice Noodles (4 to 8 ounces)
  
• 1 Tbsp. Tamarind Paste
• 3 Tbsp. Good Fish Sauce
• 3 Tbsp. Brown Sugar or Palm Sugar
• 1/4 cup of Room Temp. Water or Hot Water to Dissolve Palm Sugar (substitute with chicken broth for more flavor)
  
• Heat-Safe Oil (neutral tasting organic coconut oil or avocado oil)
  
• 1 Chicken Thigh (sliced)
• 2 tsp. Fish Sauce (to season chicken)
  
• 1/2 Chopped Onion
• 2 Minced Garlic Cloves
  
• 1/2 Block of Organic Firm Tofu (cubed)
  
• 2 cups Bean Sprouts
• 2 Chopped Green Onions
• 2 Pastured Eggs
• Garnish:  Chopped Roasted Peanuts, Sambal Chili Sauce, Fresh Cilantro or Basil, and Lime Wedges
  

Instructions:

1. Soak dry rice noodles for about 10 minutes in hot water - then drain and set aside.
2. Make an easy Pad Thai sauce by combining tamarind, fish sauce, sugar, and water - stir until the sugar dissolves.
3. Place a wok or large cast iron pan on a gas or electric cook-top and turn up the heat to high.  When hot enough add about 2 Tbsp. of heat-safe oil. 
   
4. Then add in the sliced chicken and 2 tsp. fish sauce - fry until chicken is cooked.
5. Then toss in chopped onion and minced garlic - stir fry for about 1 minute.
6. Next, add in 1/2 block of cubed tofu and cook for another minute.  Then add in the noodles and the Pad Thai sauce.
7. Mix constantly so the noodles don't stick to wok.  When noodles get sticky add in the bean sprouts and green onions - give everything a good toss.
   
8. Next, make a well in the middle and add the eggs - mix to scramble the eggs.  Then toss ingredients with your tongs.
   

Plate your easy Pad Thai and serve with chopped peanuts, Sambal chili sauce, cilantro, and lime.

If you like heat, you can mix in the hot chili sauce right before plating for extra color as well.

Organic Ingredients:

• 4 oz. of Dried Flat Rice Noodles or Pad Thai Noodles
  
• 2 cups of Bean Sprouts
• 8 to 9 oz. Firm Organic Tofu (1/2 pkg. and cut into 4 slices)
• 2 Minced Garlic Cloves
• 1 Small Onion (chopped)
• 4 Scallions (thinly chop the white part and chop the green part in 2 inch pieces)
• 1/2 Bunch Fresh Cilantro Leaves (rough chopped)
• Optional:  Chopped Cilantro Stems
• 1/2 Pound Medium-Sized Wild Caught Shrimp (shelled & de-veined)
• 1/4 cup Fresh Lime Juice, plus Wedges for Serving
• 3 Packed Tbsp. of Brown Sugar or Honey
  
• 3 Tbsp. Soy Sauce or Fish Sauce
• 2 tsp. Sriracha Sauce
• 2 Large Pastured Eggs (cracked in a bowl and lightly beaten)
• 1/4 cup Finely Chopped Roasted Peanuts
• High Temperature Cooking Oil like Organic Neutral Tasting Coconut Oil or Organic Avocado Oil
  
• Salt to Taste
  

Instructions:

1. Boil your rice noodles until pliable and mostly cooked, but not mushy.  Drain and rinse with cold water - set aside.
2. In a bowl, whisk together lime juice, sweetener, soy or fish sauce, and Sriracha sauce until sugar is dissolved - set aside.
3. Blot the slices of tofu on paper towels to absorb excess moisture.  In a large pan over medium high heat, add a little oil and fry tofu on both sides until golden brown and slightly crispy.
   
4. Lightly sprinkle tofu with salt while they're still hot and cut into smaller pieces - set aside.
5. To the same pan, add a little more oil and add your shrimp and saute until just cooked - then set aside.
6. Next, saute the onion, garlic, sliced whites of scallion, and cilantro stems - stirring constantly until fragrant (about 1 minute).
7. Add in the noodles and gently spread in pan with your tongs.  Then add in the Pad Thai sauce. 
   
8. Cook and toss constantly with tongs until noodles absorb all of the sauce or liquid.
   
9. Push noodles to one side of pan and add eggs to empty spot - let them set.  Then place noodles on top of eggs.
   
10. Add the bean sprouts, scallion greens, and 1/2 of the cilantro leaves to the pan.  Then break the set eggs apart and incorporate them into the noodles with your tongs.
11. Next, add back the shrimp and tofu along with a handful of chopped peanuts - toss one more time and your done.
    
12. Plate and garnish with cilantro leaves and peanuts.  Serve this easy Pad Thai recipe with lime wedges.

Pad Thai Sauce Ingredients:

• 3 Tbsp. Organic Almond Butter
• 2 Tbsp. Organic Coconut Aminos
• 1 Tbsp. Organic Rice Vinegar
• 1 Tbsp of Organic Fish Sauce
• Juice of 1/2 an Organic Lime
• 1/4 cup of Filtered or Spring Water

Organic Pad Thai Ingredients:

• Avocado Oil for Cooking
• 1/4 tsp. of Ground Ginger
  
• 1 pkg Konjac Noodles or Veggie Noodles
• 1 cup Slivered Veggie Slaw
  
• 3 Cloves of Minced Garlic
  
• 2 Tbsp. Chopped Green Onions
• 2 Tbsp. of Whole Cashews
• Lime Wedges for Garnish
  

Instructions:

1. Add all of the sauce ingredients into a small glass bowl and whisk until well combined - set aside.
   
2. Heat a large frying pan to medium heat and add about 2 Tbsp. of avocado oil.  Then saute the garlic with the ground ginger for a minute or so.
3. Next, add in the veggie slaw and stir to cook down the veggies.  Pour in the sauce and add in the konjac noodles along with the cashews.
4. Stir until the sauce thickens up and gets absorbed.  Then plate and garnish with a lime wedge and green onions.

A basic Pad Thai sauce usually consists of palm sugar, fish sauce, and tamarind paste or concentrate. 

However, you can alter the sweet, salty, and sour taste of a basic Pad Thai sauce to suit your own taste buds or preference. 

And here are a couple more flavor ideas.

• Add 1 Tbsp. Shrimp Tomalley or Mun Goong to a Basic Pad Thai Sauce.
• Replace some of the Tamarind Paste with Thai Hot Sauce for a Spicier Pad Thai recipe.
• Also replace Rice Noodles with 80 Grams of Glass Noodles (Woon Sen).  Glass noodles are low glycemic noodles.
  

Soak glass noodles in water for 15 minutes until soft and drain. 

You may also need to cut the noodles and add an additional 1/4 cup of water along with the sauce when you use glass noodles in your easy Pad Thai recipes.

Newsletter #44
The
Violet Flame

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