Recipes by Lucy Waverman available at www.EpiPen.ca
Flax seeds make the perfect substitute for peanuts because they have a great crunch. If bean sprouts are a problem for your family, substitute an equal amount of thinly sliced bok choy. It won?t look quite the same but it adds a similar textural component. Tamarind gives the best flavour to the sauce but is often hard to find. We have used seasoned rice vinegar to compensate for the tamarind and 1 tbsp (15 mL) ketchup. Add shrimp and tofu with the chicken if these are not a problem.
Directions for: Lucy Waverman's Pad Thai
Ingredients
Noodles8 oz flat rice noodles (about -inch/5-mm wide)
Sauce3 Tbsp sugar
3 Tbsp fish sauce
cup lime juice
2 Tbsp seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
1 Tbsp ketchup (omit if using tamarind)
1 tsp sambal oelek
cup chicken stock or water
cup vegetable oil
2 Tbsp chopped shallots or red onion
1 Tbsp chopped garlic
8 oz chicken breasts, cut into -inch (5-mm) thick slices
1 large bunch green onions, cut on the bias into 1-inch
3 cup bean sprouts
Garnishcup coriander sprigs
4 lime wedges
2 Tbsp flax seeds (optional)
Directions
Noodles1. Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.
Sauce1. Combine sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside.
2. Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir fry for 30 seconds. Add chicken and stir fry for 2 minutes or until almost cooked through.
3. Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft.
4. Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges. Sprinkle with flax seeds and serve immediately.
GarnishSee more: Vegetables, Poultry, North American, Main, Stir-Fry