//]]> How to Make Favorite Sugar free Pad Thai with brown rice noodle | Make Your Favorite Restaurant Dishes At Home!

31/10/2020 18:25

How to Make Favorite Sugar free Pad Thai with brown rice noodle

by Ann Olson

Sugar free Pad Thai with brown rice noodle
Sugar free Pad Thai with brown rice noodle

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sugar free pad thai with brown rice noodle. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sugar free Pad Thai with brown rice noodle is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Sugar free Pad Thai with brown rice noodle is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook sugar free pad thai with brown rice noodle using 15 ingredients and 4 steps. Here is how you cook that.

 

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The ingredients needed to make Sugar free Pad Thai with brown rice noodle:
  1. Make ready 2 cups organic mung bean sprouts
  2. Make ready 6 oz Organic brown rice pasta
  3. Prepare 1 cup cooked chicken bread, sliced
  4. Prepare 1 large carrot, Julienned
  5. Prepare 1 large onion, julienned
  6. Make ready 2 eggs
  7. Get 1 cup garlic chives, sliced
  8. Make ready 1 Tsp fish sauce
  9. Take 2 tsp organic tamari sauce
  10. Prepare 1 Tsp fermented red chilli
  11. Get 1 Tsp brown rice vinegar
  12. Make ready 2 garlic cloves, minced
  13. Prepare 1 tsp ginger, minced
  14. Make ready 2 Tsp olive oil
  15. Take 1 Tsp sesame oil


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Instructions to make Sugar free Pad Thai with brown rice noodle:
  1. Cook brown rice pasta according to the package instruction. Cut 2 minutes total boiling time.
  2. Sauté onion and carrot in a wok with just two Tsp olive oil on medium heat. Cook until the natrual sugar release from them for about 5 ~7 minutes. Add minced garlic, ginger and fermented red chili. Sauté for a minute.
  3. Add chicken, bean sprouts and keep saute for another two minutes until sprouts are withered. Crack two eggs into the same wok and scrambled them with the rest of the veggies. Season the dish with tamari sauce, fish sauce and vinegar.
  4. When pasta is done, transfer them into the wok and add a little bit pasta water to loose up the sauce so that pasta could soak up all the delicious juice. Add garlic chive in the end and drizzle with sesame oil before serve.

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