Pad Thai

Pad Thai (Serves 2)

  • 8 ounces brown or black rice pad Thai noodles (Lotus brand is good)
  • 2 tablespoons filtered water
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons low sodium tamari or less salty is Coconut Aminos
  • 1 carrot, cut in matchsticks
  • 1 red pepper, cut in 2 inch slices
  • 3-5 tablespoons Thai Chili Sauce or Sriracha
  • 2 tablespoons coconut sugar
  • 1 lime, juiced
  • 1/3 cup dry roasted peanuts, unsalted
  • 1/2 cup filtered water
  • 4 green onions, cut in diagonal thin slices 
  • 2 cups long mung bean sprouts
  • 1/4 bunch cilantro, wash, tear leaves away from stems for garnish

In a medium pan, add recommended amount of water to begin boiling for noodles. When water boils, cook noodles and drain. Set aside.

In a large fry pan add 2 tablespoons filtered water, onion, garlic, 3 tablespoons water and low sodium tamari or Coconut Aminos. Cook, stirring frequently, until onions are transparent.

Add carrots and peppers and cook 3 to 5 minutes.

Add Thai Chili Sauce, coconut sugar, lime juice, peanuts and remaining water. Stir well and cook for 3 minutes.

Add green onions and bean sprouts. Cook 2 minutes. Stir.

Serve in 2 bowls and garnish with cilantro.