Turkey / Chicken Pad Thai

Turkey / Chicken Pad Thai

(Tree nut-free, peanut-free, dairy-free, egg-free recipe from Sarah’s allergy-free kitchen) Sign up on the sidebar to your right, to receive the recipes as they are added to the collection every week.

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This is an awesome recipe which I have made many times for my family.  I usually enlist a “helper” to chop and prep ingredients along with me.

For a printed option, click on the blue link below:

Recipe- Turkey or Chicken Pad Thai

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What to do with that extra turkey?  Turkey / Chicken Pad Thai is a delicious option.

INGREDIENTS:

1 box (16 oz) flat Thai rice noodles

¼ cup fish sauce

½ cup sugar

4 tablespoons sweet Thai chili sauce

4 tablespoons lime juice

½ cup oil

1 pound shredded cooked chicken or turkey

8 cloves chopped garlic (food processors work great for this)

8 green onions, halved lengthwise and cut into 1-inch pieces

3 cups bean sprout

½ cup fresh cilantro, chopped

lime wedges

(If there are no allergy concerns, toss in 1 cup peanuts and 2 scrambled eggs if desired.)

DIRECTIONS:

Prepare everything above in advance, so that it is ready for the wok or the frying pan.

Noodles: Bring large pot of water to a boil. Remove from heat.  Add noodles and let stand 10-12 minutes, stirring occasionally, until desired consistency is achieved (I personally like the noodles on the soft side with just a little firmness)

Mix fish sauce, sugar, chili sauce, and lime juice in a bowl together.

To hot wok or frying pan, add oil and cooked turkey or chicken.  Stir fry 2 minutes, then set aside.  Remove meat from the pan with a slotted spoon.

Add chopped garlic to the remaining oil and roast until golden brown, about 3 minutes or so.

Recipe photo Pad Thai roasting garlic (1 of 1)
Roasting garlic, yum!

 

Add noodles to garlic along with ½ fish sauce mixture.  Stir fry until the noodles absorb the sauce, about 3 minutes.  If the noodles seem a little dry, add up to ¼ cup water.

Add green onions and toss together.

Add remaining fish sauce mixture and stir to combine.  Adjust seasoning, if desired.

Return meat to noodles and heat through.

Top with bean sprouts and cilantro

Serve with lime wedges.

If allergies are not an issue, peanuts and scrambled eggs may also be tossed in, for additional variety.

Enjoy!

*Note:  Just what is Sarah’s allergy-free kitchen?  My daughter Sarah was born with multiple severe food allergies, some life-threatening.  The chief allergies include nuts, peanuts, dairy, and egg.  Through trial and error, I have adapted many recipes, so that she could enjoy what the rest of us were eating.  As challenging as that has been over the years, ultimately we are the healthier for it!  Our food contains less saturated fat and cholesterol, and we are less “nuts” than the rest of the population. (probably not!)  Most of the recipes I have developed, I actually prefer, to their allergen-filled counterparts.  I hope you enjoy them too.  Feel free to leave feedback on any recipes you try, or about allergies in general.  Have a wonderful day!

Every week I will be adding at least one recipe.

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