Chicken & Broccoli Pad Thai
Serves 2
Prep Time: 10 to 15 minutes • Cooking time: 10 minutes
This quick dish is the Clean version of a traditional Pad Thai. Have all your ingredients prepped and ready to go before you begin cooking, as this doesn't take long to cook.
For the Marinade
2 Tablespoons fish sauce
1 Tablespoon coconut sugar
1 red chili pepper or chili paste, to taste
1 Tablespoon rice wine vinegar
For the Pad Thai
2 Tablespoons coconut oil
2 garlic cloves, thinly sliced
1 head (about 2 cups) broccoli, cut into small florets
1/2 cup ground nut butter, of choice
(The original Clean recipe uses a whisked egg instead of the ground nut butter)
For the Garnish
2 scallions, chopped
2 Tablespoons roasted cashews, roughly chopped
1 lime, cut into wedges
Set the chicken breast strips into a bowl or small baking dish. Whisk together all the marinade ingredients in another bowl and pour the mixture over the chicken. Cover the dish and allow it to sit for 15 to 20 minutes so the flavours can mingle. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Prepare the rice noodles according to directions on the package. Once the noodles are cooked, drain and rinse them under cold water. Drizzle them with a touch of avocado or olive oil and set aside.
Heat a wok or large skillet and add the coconut oil for the Pad Thai. When the oil is hot, sauté the garlic until it is fragrant. Toss the chicken along with the marinade into the wok/skillet. Allow some of the marinade to evaporate before adding the broccoli florets. Stir fry the mixture rapidly and continue until the chicken is completely cooked. Pour in the ground nut butter and use a wooden spoon to mix the nut butter with the other ingredients. Toss in the cooked rice noodles. Mix thoroughly. Add more nut butter if needed to coat the ingredients. When this is done, remove the pan from the heat.
On two serving plates, arrange the chicken, broccoli and rice noodles. Garnish with scallions, roasted cashews and a lime wedge or two. Enjoy!
Original recipe:
Clean Eats, Alejandro Junger, M.D.
Serves 2
Prep Time: 10 to 15 minutes • Cooking time: 10 minutes
This quick dish is the Clean version of a traditional Pad Thai. Have all your ingredients prepped and ready to go before you begin cooking, as this doesn't take long to cook.
For the Marinade
2 Tablespoons fish sauce
1 Tablespoon coconut sugar
1 red chili pepper or chili paste, to taste
1 Tablespoon rice wine vinegar
For the Pad Thai
2 Tablespoons coconut oil
2 garlic cloves, thinly sliced
1 head (about 2 cups) broccoli, cut into small florets
1/2 cup ground nut butter, of choice
(The original Clean recipe uses a whisked egg instead of the ground nut butter)
For the Garnish
2 scallions, chopped
2 Tablespoons roasted cashews, roughly chopped
1 lime, cut into wedges
Set the chicken breast strips into a bowl or small baking dish. Whisk together all the marinade ingredients in another bowl and pour the mixture over the chicken. Cover the dish and allow it to sit for 15 to 20 minutes so the flavours can mingle. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Prepare the rice noodles according to directions on the package. Once the noodles are cooked, drain and rinse them under cold water. Drizzle them with a touch of avocado or olive oil and set aside.
Heat a wok or large skillet and add the coconut oil for the Pad Thai. When the oil is hot, sauté the garlic until it is fragrant. Toss the chicken along with the marinade into the wok/skillet. Allow some of the marinade to evaporate before adding the broccoli florets. Stir fry the mixture rapidly and continue until the chicken is completely cooked. Pour in the ground nut butter and use a wooden spoon to mix the nut butter with the other ingredients. Toss in the cooked rice noodles. Mix thoroughly. Add more nut butter if needed to coat the ingredients. When this is done, remove the pan from the heat.
On two serving plates, arrange the chicken, broccoli and rice noodles. Garnish with scallions, roasted cashews and a lime wedge or two. Enjoy!
Original recipe:
Clean Eats, Alejandro Junger, M.D.
