Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken with salt *, coconut aminos, ½ tsp ground ginger. While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients. Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Directions. Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside. Heat olive oil in a skillet or wok over high heat. Saute for two minutes, then stir in chicken and sauce. Saute another two minutes, then add noodles, tossing to coat. Cook just until warmed through, then serve with chopped roasted peanuts or cashews and sprouts, if using. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour). Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls. Wipe out the pan, crack in the eggs and cook to Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.
To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp. To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
YnaF.
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    • is chicken pad thai healthy