Peanut Sauce and a bonus Pad Thai Recipe!

In the Grays Harbor Major Metropolitan and surrounding areas Pad Thai has taken over as a default to the typical Stir Fry or Fried Rice dishes found in most Asian restaurants. If you love that one and want to put your newly made Infused Peanut Sauce on something a little special, we'd suggest tossing this recipe in it!

1 Pack of rice noodles
1 LB Chicken, Tofu, Pork, Beef, or Seafoood cut into bite size chunks
1/4 C coconut or vegetable oil
4 Eggs
6 Tablespoons Fish Sauce
1  Tablespoon Chili Flakes
1/4 C Crushed Peanuts
1 Bunch Green Onions
1 Cup Bean Sprouts
2 Tablespoons Garlic
2 Tablespoons Ginger
1 Lime Juiced and Zested

Rehydrate noodles in water as instructed.
In a large skillet or wok, use coconut oil to cook the protein of your choosing through.
Once protein has finished, remove from pan and reserve.
Keep pan hot and scramble eggs.
Add Garlic, Ginger, Chilies, Fish Sauce, Bean Sprouts and Noodles and mix gently until hot.
Add your protein back to dish and add Lime Juice and Zest.

Serve and garnish with sliced green onions and crushed peanuts. 
For a vegan delight, skip the eggs and substitute fish sauce with soy sauce or tamari to make gluten free.

- Aaron The Hemp Cook

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