by Joy Turner
Our goal with recipes in 2024 is to bring you family-friendly and nutrient-dense meals. Many families are trying to meet different dietary needs for four or more people, which can be exhausting. This Pad Thai can be made vegan (use roasted cashews or sprouted tofu for protein), Keto, or Whole30. For my family, I separated the finished dish into “mom food” and “kid food” – adding rice noodles to the kids’ to stretch it further and make it a bit more kid-friendly. This will turn out DELICIOUS no matter what you do, which is my kind of recipe. Add veggies your family enjoys or exclude the ones your kids don’t prefer. Remember, though, research shows kids are far more likely to eat food they help to prepare. This is a great meal to include kids in the chopping – there’s a lot of chopping!
Our noodle-free Pad Thai keeps in the fridge for several days and the leftovers are even better, so make extra! Bon appétit!
Serves 5-7
Pad Thai:
2T Coconut or avocado oil
5 cloves garlic
1 large onion
2 red pepper
3 cups cabbage (shredded)
2 cups carrots (shredded)
1-2 broccoli stalks (shredded)
(or a bag of organic broccoli slaw)
4 eggs (scrambled)
2 chicken breasts (cubed)
Sauce:
4 Tbs Coconut Aminos
2 Tbs Rice Vinegar
1/4 cup Almond or Peanut Butter
2 Tbs Toasted Sesame Oil
1 tsp Red Pepper Flakes
4 Tbs Lime
Instructions:
Scramble eggs and set aside. Heat oil in a skillet and saute onion and garlic. When these are fragrant, add the veggies and cook until tender. While these are cooking, brown the chicken and set aside. Assemble the sauce and pour it over the veggies before plating. You can garnish with lime, cilantro, peanuts and/or green onion. Then add the proteins and garnishes and enjoy!
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