Lunch: Okinawan-Style Pad Thai

Recipe by David Peters This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key t

This recipe includes fertility superfoods such as:

Chicken Breast, Nuts

Health and fertility benefits of Okinawan-Style Pad Thai

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup rice wine vinegar
1/2 cup white sugar
1/4 cup oyster sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
cold water, as needed
1/2 cup peanut oil
4 eggs
1 1/2 teaspoons minced garlic
12 ounces chicken breast, cut into 1/2-inch strips
1 1/2 tablespoons white sugar, or more to taste
1 1/2 teaspoons salt
1 1/2 cups dry-roasted, unsalted peanuts
1 1/2 teaspoons dried ground Asian radish
1 teaspoon chili powder, or more to taste
1/2 cup chopped fresh chives
2 cups fresh bean sprouts
1 lime, cut into wedges

Instructions

Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

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