Chicken Pad Thai

 

1/2 pound uncooked rice noodles

1 Tbls sesame oil
1 Tbls coconut oil
1/2 cup onion, diced
1/2 pound boneless chicken, sliced into thin strips
1 Tbls minced garlic
1/2 Tbls ground ginger
8 oz cabbage

1/2 cup grated carrots
1 Tbls soy sauce

2 Tbls fish sauce
2 Tbls lime juice

1 Tbls honey or agave syrup
1 egg

1/4 cup green onions, sliced thinly
1/3 cup raw peanuts

1/3 cup fresh cilantro, chopped

Cook rice noodles according to package directions, drain, rinse under cold water; set aside in a bowl with a small amount of cold water.

 

In a small bowl combine the ginger and garlic.

 

In another small bowl combine the soy sauce, fish sauce, lime juice, and honey.

 

In another small bowl, combine the green onion, peanuts, and cilantro.

 

In a large pot over medium-high heat, add a little bit of oil. When the pot is hot, add in the egg and stir it to quickly scramble it. Remove the egg and put it in the bowl with the green onion, peanuts, and cilantro.

Add the sesame oil, coconut oil, and onion, to the pot, sauté over medium-high heat for about 5 minutes.

Add the chicken and cook for about 3 minutes, or until done, stirring frequently.

Add the garlic and ginger, and cook for about 1 minute, stirring constantly.

Add the cabbage, carrots, soy sauce, fish sauce, lime juice, and honey; stir to combine, cover pot with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.

Add the cooked noodles, turn off the heat, and stir well to combine. Add the scrambled egg, green onion, peanuts, and cilantro, and stir to combine.