(makes 2 huge servings or 3 servings)
1 package of cooked pad Thai noodles
1 boneless chicken breast or 2 thighs, chopped up into small pieces (I used thighs this time and breasts last time)
3-4 cloves garlic, minced
1 tsp. Ginger
4 green onions, sliced (save 1/2 for sauce)
1 package of frozen stir fry veggies (Trader Joe's includes Carrots, bean sprouts, water chesnuts, edamame, snow peas)
1/4 cup chopped peanuts
2-3 Tbsp. vegetable oil for stir-frying
10 fresh basil leaves chopped. (put about a 1/4 of it in sauce)
1 cup coconut lime water
PAD THAI SAUCE:
1/2 cup coconut lime water (save 1/2 for sauce)
3 Tbsp. rice wine vinegar
2 Tbsp of Red Pepper Paste with Garlic and Lime (bought at Whole Foods)
3 Tbsp. Peanut Butter (I used natural no sugar added)
3 Tbsp. soy sauce (really should be fish sauce but I forgot it)
Make Pad Thai Sauce prior to cooking you will need it.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, basil and the 1/2 the green onions. Stir-fry 1 minute.
Add chicken to pan stir-fry until the chicken is opaque add coconut water and continue to cook if pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce - just enough to keep ingredients frying nicely.
Push ingredients to the side of the pan add a little oil if necessary and crack egg into center and stir-fry quickly to scramble.
Add noodles then slowly add the pad thai sauce little by little then fold in frozen Stir Fry veggies.
Remove from heat and taste-test, adding more fish sauce or soy sauce to taste (if desired)
Top with remaining green onion and a small heap of chopped/ground nuts.