I just recently posted a Facebook photo of my post- Hit It!® Fitness- workout lunch and got a lot of feedback… so here’s the recipe! Enjoy and tell us what you think!
8 ounces pad thai noodles
2 tablespoons Asian fish sauce
3 tablespoons light brown sugar
1/4 cup fresh lime juice, plus wedges for serving
1 serrano with seeds, stemmed and thinly sliced or jalapeño
1/3 cup plus 1 tablespoon coconut oil
3 large shallots, sliced thin (1 cup)
3 large garlic cloves, minced
1 lb. chicken breast
2 large eggs, beaten
4 scallions, thinly sliced
Roasted peanuts, chopped cilantro and bean sprouts, for serving
Boil the noodles according to package directions. Strain, shaking and tossing the noodles once or twice in cold water.
Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
In a large nonstick skillet, heat 3 tablespoons of the coconut oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Stir fry the shrimp in a wok with 1 TB oil, salt and pepper to taste and cook thoroughly. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and chicken to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.