Chef Tim Recher puts a healthy twist on a favourite, Pad Thai.

This is already gluten free and can easily be made vegetarian by omitting the chicken and eggs possibly adding some tofu. Want to make it vegan? Swap out the fish sauce for some rice wine vinegar!

PAD THAI–Serves 4

-8 oz rice noodles (brown rice noodles work really well too)
-1 tsp dark toasted sesame oil
-2 eggs
-8 oz chicken breast sliced very thin (or shrimp, or tofu, etc–great for lefovers)
-1/3 cup chopped green onions
-1/4 cup sl;iced onion
-1/3 cup cilantro/coriander
-1/3 cup shiitake mushrooms, sliced
-1/2 cup broccoli, chopped
-1/2 cup shredded carrots
-1 cup bean sprouts
-1 oz chopped roasted peanut
-lime wedges for service
-sriracha to taste

-1/4 cup reduced sugar ketchup
-2 Tbs fish Sauce–I love the Red Boat brand. a little more money but worth it. You can buy it from Amazon
-2 Tbs splends brown sugar
-1 Tbs crushed garlic
-1 tsp natural creamy peanut butter
1/2 tsp crushed red pepper flakes
-juice of one lime

1) combine all the sauce ingredients into a shaker and blend until mixed. I used a pint mason jar but in a pinch I have used a shaker bottle–I know we all have those around!
2) in a very hot wok, spray with with pan release
3) add sesame oil and imediately add chicken
4) let it sit for about 1 minute to brown and then stir fry briefly to finish cooking. Should only take a few moments if you cut it small enough
5) remove and set aside returning wok to fire
6) re spray and add the beaten eggs
7) allow to set and then scramble
8) add in all the vegetables and save the nuts, coriander, limes wedges for serving
10) stir fry until everything is hot but still slightly crisp
11) soak the rice noodles in very hot water for about 5 minutes, drain and add to the wok
12) mix everything together and pour in the sauce
13) turn off the heat and toss until everything comes together
14) garnish with the chopped peanuts, coriander leaves, lime wedges and sriracha