![]() Bulk up the dish by adding more carrots or peppers! I’ve also added in mushrooms and match-stick sliced zucchini and it was yummy! Vegetables: You can omit the bean sprouts if you’re having a hard time finding them. Oil: You can sub olive oil with avocado oil or canola oil You can just skip them or sub in more vegetables. There are lots of substitutions for this recipe! Here are some that we recommend:īean Sprouts: You might have a hard time finding bean sprouts. Substitutions for this lower calorie pad thai: If you are looking for an authentic pad thai recipe – check out this recipe! My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions. Important Note: This is not an authentic pad Thai recipe. You can also make this recipe in the instant pot! Scroll down and in the recipe you’ll see ‘ Instant Pot Instructions. It takes the same amount of time to make as you’re probably going to have to wait for delivery anyways, so you might as well try it! The next time you’re craving takeout, try making this instead. Optional garnish: lime, cilantro, green onions. ![]() Add cooked veggies, cooked chicken and cooked noodles into the pan with the sauce and toss to combine. Garnish with peanuts.The sauce should bubble and slightly thicken. Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly.Remove from the pan and set aside with the chicken. Scramble eggs until cooked, approximately 2 minutes. ![]() Push vegetables to one side of the pan + crack eggs into the pan.Add in peppers, carrots, garlic and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes. Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. ![]()
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