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My Allergy Free Pad Thai

Hi guys!  I hope everyone had a great week.  I was on spring break so mine was quite nice!  For starters I want to wish a Happy Anniversary to my Parents!  33 years together and still going strong (even surviving a home remodel!)

On another note, since the food allergy diagnosis Nick and I have been missing one dish in particular.  Pad Thai.  We had been going out for Thai food at least once a month.  Although I had been known to make Pad Thai at home on occasion.  Unfortunately being allergic to peanut, sesame and soy pretty much takes every ingredient out of Pad Thai… (and well a lot of Asian cuisine in general)  And in being allergic to almonds it makes substitution even more difficult.

However, I was able to come up with this recipe the other day for Nick’s birthday, and I have to say it makes a pretty good substitute so that I can still get in my Thai fix from time to time.

Soy, Peanut, Almond, Sesame and Gluten Free Pad Thai

1/2 package of rice flat rice noodles
1 pound of chicken sliced (I prefer thighs for this)
1/2 jar of Robert Rothschild Thai Sweet Chili Sauce (non allergy can use Taste of Thai Pad Thai Sauce)
2 tbsp Sunbutter (or any nut butter you can have) (non allergy can use peanut)
1 squirt Sriracha Sauce (I used Kikkoman)
1 can of bean sprouts
Chopped cashews (or any nut you can use) (non allergy can use chopped peanuts)
Sliced scallions for garnish
Wok and vegetable oil (pure canola for me)

-Boil water for noodles, cook for 5-6 minutes or until mostly cooked (do this while you’re chicken is cooking and your sauce is going)
-place the wok over high heat (you could just use a pan if you wanted but its quicker and easier with a wok) add vegetable oil
-throw in the chicken and stir fry it
-once the chicken is cooked thoroughly add the bean sprouts and briefly stir fry
-add the chili sauce and sunbutter and stir until combined into a thick and delicious looking sauce (it will look like too much sauce for the chicken but don’t forget you still have to add the noodles!)
-Add the sriracha, this is optional Nick and I prefer our Pad Thai on the spicier side so we add a good amount, but if you’re unsure just do a little or none at all
-Stir together then add the noodles. Toss with tongs until coated and combined
-Serve with crushed nuts and scallions.

I unfortunately didn’t take a picture of it before we devoured it, but next time I make it I’ll add the picture in here!  This will make enough for 2 large restaurant sized portions or 4 small/average sized portions.   (basically its enough for me and Nick plus left overs for me for the next day)

If you want to know any other recipes or if you have any restrictions that you are trying to work around want to rework one of your favorites, let me know!

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