Author: Allie Riebe (Hamama Team Happiness Member) Prep: 30 minCook: 20 min Makes: 6 servings This recipe can be customized to your taste! Use whatever veggies or protein (shrimp, beef, chicken, tofu) you love! Then mix it up with the most crave-worthy peanut sauce & load it up with fresh cilantro, green onions, your favorite HAMAMA microgreens, lime wedges and crunchy peanuts! Ingredients: For the Pad Thai:- Sesame oil (can sub olive oil) for sautéing - 1 bell pepper, julienned (I mixed red & green because I love lots of color)!- 2-3 cloves of garlic, crushed- ½ small red onion, sliced thinly- 2 large carrots, julienned- 1 jalapeno pepper, diced (optional)- 3 large eggs- 1 box (14 oz) of Stir Fry rice noodles (Cooked according to package)- 1 lb thinly sliced or diced chicken breast- 1.5 cups fresh Bean Sprouts (Can sub thinly shredded cabbage)For the Sauce:- 1/3 cup low sodium Soy Sauce (I use Tamari for a gluten free option)- ¼ cup Brown sugar- 1 TSP sesame oil- 2 TBSP Rice Vinegar- 1 TBSP Fish sauce (can just use more soy sauce if preferred)- 1 TBSP Fresh Lime juice- 2 tsp Sriracha for heat, optional- 1 TBSP freshly grated ginger - ¼ Cup Natural peanut butter- Umami Seasoning if you can find it! I sprinkle this in for a punch of heat, saltiness & earthiness!For Garnish:- 1 lime cut into wedges- Sriracha sauce (optional, if you love some heat)- A bunch of cilantro, chopped- Green onion, sliced- About ½ cup of chopped peanuts (I use unsalted)- HAMAMA Microgreens (I recommend Spicy Daikon Radish) Instructions: In a medium bowl, whisk together the sauce ingredients and set aside. Cook rice noodles according to the instructions on the box. Heat oil in a wok or deep sauté pan over medium heat. Add chicken and saute until cooked through, about 6 minutes as the pieces should be thin/small. Set aside on a plate and leave oil in the wok. Sauté garlic, red onion, carrot, bell pepper, jalapeno pepper in the wok until crisp but tender. Add bean sprouts and sauté for 1 minute longer. Push veggies to the edges of the wok and crack the eggs into the center. Cook and scramble until cooked though. Add chicken & rice noodles in the work and toss everything together with the sauce and cook for 1-2 more minutes. *Add noodles little by little. You may want to add less to make your pad Thai a bit “saucier.” Garnish with cilantro, fresh lime wedges, peanuts, green onion and your favorite HAMAMA greens! Add some sriracha if you want it spicier!
