Those with peanut sensitivities often can’t enjoy one of the best and most classic Thai dishes around: Pad Thai. This peanut-free recipe substitutes hazelnuts or almonds in place of peanuts and has a creamy kick that anyone will enjoy.
8 ounces of dried, flat, wide rice noodles
1 tablespoon of brown sugar
3 tablespoons of fresh lime juice, plus wedges for serving
3 tablespoons of soy sauce
2 tablespoons of vegetable oil
3 scallions, diced
1 garlic clove, pressed
3 large eggs, beaten
1 tablespoon of crushed red chili pepper flakes
½ a cup of fresh cilantro
2 chicken breasts
1 cup of hazelnuts
Boil the rice noodles in a large pot for about 8 minutes. Drain well and set aside.
Pan-fry the chicken breasts until done. Shred into small pieces and set aside.
In a small bowl, combine the brown sugar, lime juice and soy sauce. Mix well and set aside.
In a small blender, blend hazelnuts and 1 tablespoon of vegetable oil. Form a thick paste and add to the brown sugar/lime juice/soy sauce mixture.
In a large pan with high walls, heat 1 tablespoon of vegetable oil.
Beat the eggs and add the crushed red chili pepper flakes. Add to the oil in the pan and mix occasionally, forming scrambled eggs.
When the scrambled eggs are done, add the rice noodles, shredded chicken and brown sugar/soy sauce/lime juice mixture.
Stir well and cook for 3 more minutes.
Add fresh cilantro and lime wedges as a garnish.
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Photo Credit: ljv