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Lucy Waverman’s Pad Thai

Lucy Waverman's Pad Thai
Yields
4 servings

Recipes by Lucy Waverman available at www.EpiPen.ca

Flax seeds make the perfect substitute for peanuts because they have a great crunch. If bean sprouts are a problem for your family, substitute an equal amount of thinly sliced bok choy. It won?t look quite the same but it adds a similar textural component. Tamarind gives the best flavour to the sauce but is often hard to find. We have used seasoned rice vinegar to compensate for the tamarind and 1 tbsp (15 mL) ketchup. Add shrimp and tofu with the chicken if these are not a problem.

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ingredients

Noodles

8
oz flat rice noodles (about ¼-inch/5-mm wide)

Sauce

3
Tbsp sugar
3
Tbsp fish sauce
¼
cup lime juice
2
Tbsp seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
1
Tbsp ketchup (omit if using tamarind)
1
tsp sambal oelek
¼
cup chicken stock or water
¼
cup vegetable oil
2
Tbsp chopped shallots or red onion
1
Tbsp chopped garlic
8
oz chicken breasts, cut into ¼-inch (5-mm) thick slices
1
large bunch green onions, cut on the bias into 1-inch
3
cup bean sprouts

Garnish

½
cup coriander sprigs
4
lime wedges
2
Tbsp flax seeds (optional)
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directions

Step 1

Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.

Step 2

Combine sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside.

Step 3

Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir fry for 30 seconds. Add chicken and stir fry for 2 minutes or until almost cooked through.

Step 4

Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft.

Step 5

Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flax seeds and serve immediately.

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