Yum. This was so good. I liked it better than anything I’ve ordered. It’s light and filling and chopped basil gives it a clean and refreshing taste.
3 T Tamari (gluten-free soy sauce)
Thai peanut sauce to taste
2 chicken breasts
1/2 container of firm tofu
handful of Shredded carrots
1 cup of Coleslaw from coleslaw package
handful of Bean sprouts
3 T Brown sugar
handful of Fresh basil
Rice noodles have to be soaked 30 minutes in cold water before you cook them. I didn’t know that until tonight.
Then boil for 5 minutes stirring constantly and rinse really well. I hear they have a tendency to stick together. I had them soak while I prepared the rest of the dish so I could then just rinse the noodles and mix with everything at the end.
Saute chicken in skillet with Tamari and brown sugar. After the chicken is cooked remove from pan and keep sauce in pan.
Cook tofu in same sauce. Chop up peanuts and slice limes, set aside. Chop up basil and set aside.
Add cooked noodles to pan with chicken and tofu. Pour peanut sauce on top and coat well.
Plate the pad thai and top with carrots, lime wedge, peanuts, bean sprouts and basil.
Serve and enjoy. Delish.