CREAMY PAD THAI

I wanted to make a Pad Thai recipe that was more creamy than the typical recipe because I’m a huge creamy sauce kinda person! I also made this recipe easy to make vegan if you wanted (just skip the egg). Hope you enjoy!!

Ingredients ***(I recommend chopping all of your veggies before you start to make it easier to throw everything in)

Rice noodles (I like Lotus Foods)

1/3 cup chopped red onion

1 tbsp minced garlic

1 tbsp sesame oil (can sub other oil if you don’t have sesame)

1 chopped red bell pepper

1 bok choy chopped

2 cups bean sprouts

1/4 cup chopped green onion

4 eggs (skip if vegan)

**To garnish you will need some cilantro, crushed peanuts and a few sliced limes

Sauce ingredients

2/3 cup tahini sauce (I love SOCO tahini)

4 tbsp coconut aminos

juice of a one lime

1 tsp sriracha (skip if you don’t like to much spice)

1 tsp red chili flakes

6 tbsp hot water

Instructions

** (If you plan on making chicken or shrimp to go with this, start the protein in your wok or pan before the veggie mix and then set aside and start the veggie/egg mix after your protein is done on the same pan)

1) Follow package instructions to boil your rice noodles. Once they are done set them aside.

2) Blend the sauce ingredients together in a small bowl.

2) In a wok or a big pan, sauté the sesame oil, red onion and garlic on medium to low heat for a couple minutes.

3) Add in all chopped veggies and sauté for about 10 minutes or until wilted down on medium heat.

4) Push the veggies to the outside of the pan making a little hole in the middle to fry your eggs in. Scramble the eggs in a bowl and pour them into the middle of the pan, stirring occasionally to scramble. Once the eggs are cooked, mix the eggs in with the veggies.

5) Add in your sauce and noodles and boom you did it!!

6) Serve in a bowl with a side of sliced lime. Add some salt and garnish with cilantro and peanuts!! (I like to add even more sriracha as well)