Pad Thai My Way

2 tablespoons stir fry oil divided

½ medium onion, minced

2 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons red curry paste

1-teaspoon red pepper flakes

1-teaspoon curry powder

¼ cup light brown sugar

1-tablespoon gluten-free soy sauce

Juice of two limes

1 14-ounce can light coconut milk

4 cups vegetable broth

1 green pepper, thinly sliced

½ cup sugar snap peas, trimmed and cleaned

1-½ pounds thinly sliced boneless, skinless chicken breast

1 4.5-ounce can chopped green chilies

Salt and pepper, to taste

1 16-ounce bag gluten-free pad thai noodles

1 to 1 ½ cups water

In a large heavy bottomed pot add in 1 tablespoon of stir-fry oil over medium high heat. Stir in onion garlic and ginger and sauté until golden, about 3 minutes. Add in curry paste, red pepper flakes and curry powder and continue to sauté for another minute.

Next add in sugar, soy sauce and lime juice and stir to combine. Finally add in coconut milk and vegetable broth and season with salt and pepper. Reduce heat to low and simmer for 45 minutes.

Half way through simmering time add in green pepper and sugar snap peas. While broth is simmering, take a large sauté pan over and add remaining stir-fry oil and set over medium heat.

Take each piece of chicken and dust it with salt and pepper. Place two to three pieces of chicken into pan being careful not crown the pan. Sauté for 3 to 4 minutes on each side until, the chicken is golden brown. Once all chicken is cooked, slice thinly on a diagonal and place back into the pan with green chilies. Stir to combine and take off heat and set aside.

At this point add pad thai noodles to pot and mix to combine. Use your judgment, if broth looks a bit thick add water ½ cup at a time while noodles cook. Cook noodles for 7 to 10 minutes until al dente.

Serve straight from pot alongside chicken and other accompaniments such as: pepitas, cilantro, avocado, lime wedges, sour cream and sriracha sauce

Enjoy!