Monday, March 18, 2013

Pad Thai

8 oz rice noodles
4 T unsalted tomato paste
4 T apple cider vinegar
3 T honey
2 T Thai fish sauce
1 T fresh lemon juice
1/8 tsp cayenne pepper
olive oil
1 egg whisked
2 cups chopped green cabbage
1 cup bean sprouts
2 green onions, juilienned
1 or 2 cooked chicken breasts
¼ cup minced cilantro
2 T crushed unsalted peanuts
Lime wedges and cilantro for serving

Cook noodles according to package instructions and set aside.

In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
Heat a large cast-iron or nonstick pan or wok over medium –high heat for one minute. Mist with cooking spray.  Add egg and sauté until cooked, about two minutes. Remove egg and dice into small pieces.

In the same pan, mist with cooking spray, sauté cabbage, bean sprouts, onions and carrots over medium-high heat for two minutes. Add tofu and cool for another two minutes, Add cooked egg and cilantro sautéing for another two minutes. Then stir in tomato paste mixture, add cooked noodles. Stir to completely combined and heated through, three or four minutes more.

Remove from heat and toss with peanuts before serving. Garnish with lime and additional cilantro. 

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