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This recipe can be found in the free digital cookbook, Eat, Read, Love: Recipes from the Ruby-Slippered Sisterhood, and was inspired by my book Codename: Dancer.
6 oz. dried rice noodles
1 tsp. cornstarch
1 tsp. canola oil, plus extra for stir-frying
10 oz diced chicken
½ cup of ½ inch pieces of scallion
3 red chili peppers, chopped
2 Tbsp. garlic, chopped
¼ cup vegetarian mushroom sauce (find in Asian market or online – this is the vegetarian version of oyster sauce)
¼ cup fresh lemon juice
3 Tbsp. sugar
¼ cup bean sprouts
½ cup roasted, salted sunflower seeds
¼ cup fresh basil leaves, chopped
¼ cup fresh cilantro leaves, chopped
½ tsp. red pepper flakes
½ tsp. ground black pepper
Soak noodles in hot water for 30 minutes. Drain, cover, and set aside. Mix cornstarch with 1 tsp canola oil. Pour over diced chicken and stir to coat. In another bowl, stir together mushroom sauce, lemon juice, and sugar. Heat 3 Tbsp. canola oil over medium-high heat. Add chicken, and cook until brown. Set chicken aside, increase heat to high, then add 3 more Tbsp canola oil. Add scallions, chili peppers, and garlic and stir-fry until garlic just browns.
Add noodles and stir until they’re coated. Add mushroom sauce mixture and stir. Add chicken back in, stir.
Add remaining ingredients one at a time, stirring all the while: bean sprouts, sunflower seeds, basil, red pepper, black pepper. Serve piping hot!
Note: This is the closest I’ve found to real Pad Thai without containing any of the common allergens found in the traditional recipe: shellfish, peanut, sesame, egg, or soy. Of course, if you don’t have food allergies, you may prefer the taste of the original.