Why spend your hard-earned money on expensive restaurant food when you can make a whole-grain, healthful alternative at home? If you aren’t used to cooking Asian or Thai style cuisine, you’ll likey want to make a run to the market to pick up a few basic ingredients. But, don’t be afraid to try something new! This recipe is so easy, and ridiculously delicious!
With everything we have to do in a day, it’s easy to run out of time to cook. Cooking good, wholesome meals takes a lot of preparation and a lot of hard-to-find ingredients, right? Wrongo! I was thrilled to recently discover these Brown Rice Noodles from Annie Chun’s Brown Rice Noodles. They are full of whole-grain goodness, and cook in only 5 minutes, making a bowl-full of my restaurant favorite, Pad Thai, just minutes from being ready in my own kitchen. While you can subsitute the brown rice noodles with regular rice noodles, I think you’ll love the texture and health value of the more healthy version.
Restaurant-Style Pad Thai
- 4 tbsp. vegetable oil or canola oil
- 2 garlic cloves, minced
- 4 shallots, thinly sliced
- 8 oz chicken or diced tofu
- 2 eggs, lightly beaten
- 1 pkg. Annie Chun’s Pad Thai Brown Rice Noodles (cooked, drained, rinsed)
- 1 cup fresh bean sprouts
- 8 tbsp of Pad Thai Sauce (Annie Chun’s makes a great version of this, too!)
Heat wok or pan over high heat. Add 2 tbsp., oil, garlic, shallots and chicken/tofu, until fully cooked. Add remaining 2 tbsp. oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well mixed. Add bean sprouts. Toss well. Garnish with cilantro, peanuts or lime wedges as desired.