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4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 chicken thighs (boiled in 2 cups water for 20 minutes and de-boned, cut into cubes)
¼ red bell pepper or green bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup re-hydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.
3 TBSP Vegan fish sauce (See Vegan Fish Sauce)
1 TBSP soy sauce
2 TBSP light brown sugar or Shaoxing Cooking Wine
1 TBSP Sriracha
2 TBSP creamy peanut butter or add whole peanuts to the dish or both (Most Pad Thai calls for whole peanuts)
Mix all the sauce ingredients in a bowl with a small whisk.
In an iron Dutch oven add the oil and throw in all the veggies and stir fry 10 minutes on medium. Toss in the chicken and remaining ingredients. Add the sauce and mix. Heat until everything is hot and the chicken is cooked tenderly.
Serve over hot Thai noodles, add more Sriracha and cilantro.
Thai Noodles are found in most super markets. All noodles including Italian cook exactly 12 minutes.
As of 7/3/21