Thai Noodles with Chicken & Veggies

 Thai Brown Rice Noodles with Grilled Chicken & Veggies 

I needed to experiment a little more with Asian foods. My family love Asian foods....all types. However, when my middle son came down with a severe Soy Allergy and Shellfish Allergy, we became very limited on meals. So, I have been wondering too and fro looking for a soy sauce replacement...

Not really, not that seriously, but I have always had it in the back of my mind somewhere. So, Voila!!! I found my seasoning for Thai food.. Woop!! Woop!!!. 

It is called Coconut Aminos. Beautiful taste and savory in this recipe. Anyway, try it!!

It has less sodium, no soy (soy is not a favorite, other issues I have with it).... and rich flavor of Oriental traditions. This has now become one of our family favorites...

Coconut Aminos & Pad Thai Brown Rice Noodles

Recipe:

1 package of Pad Thai Brown Rice Noodles

4 tbsp of Coconut Aminos (or per taste)

1 cup of raw Broccoli florets

1 raw Carrot shredded

1/2 cup of minced Onions

8 stalks of Asparagus (end clipped)

2 Free Range Grilled Chicken Breasts (chopped) (optional)

2 tsp of Olive Oil 

1 tsp of Sea Salt

(organic produce)

Placed minced onions to saute on med-low. Allow for Onions to caramelize. Then add the chopped grilled chicken into pan with onions once it has caramelized.... (You can have the chicken grilled prior to this recipe or cook after the onions caramelize).  

Add 1 tbsp of Coconut Aminos to the chicken and shredded raw carrots. You want the carrots raw (uncooked) with this meal. It keeps a crunchy taste against the soft noodles.

 Cook until carrots are slightly tender.

Then add the Broccoli florets and cover for about 3-4 minutes until it has slightly cooked, yet still has a slight crunch.

 Raw broccoli is placed last, since it cooks rather quickly

Place Thai Brown Rice Noodles to boil while chicken and veggies are cooking. These noodles cook rather quickly and should be removed within 3-4 minutes. Stir on occasion. While noodles cook, place raw Asparagus seasoned with Sea Salt and Garlic powder and olive oil on a pan to crisp.

On medium temp, crisp the Seasoned Asparagus, cook 5-6 minutes, until crisp exterior and remove.

Then remove noodles from stove top and drain and rinse in cold water.

Uncover chicken and veggies and add  remaining Coconut Aminos to noodles,  stirring constantly

until the sauce is spread over all the noodles. It will give it a nice light brown color. 

Place stove top on low and cover for about 2 minutes for flavor infusion.

And you have completed a traditional Thai meal......It is packed with fiber from the veggies and the brown rice noodles...low in sodium and healthy at the same time.

I hope you enjoy!!! Buen Provecho!!

Organic Girly