Beef Pad Thai : Gluten Free, Soy Free, Egg Free

Ingredients:

• 3-4 tablespoons Thai peanut sauce (see recipe below)

• 1/2 cup chicken broth

• 2 tablespoons coconut vinegar 

• 2 tablespoons coconut aminos

• 2 limes squeezed

• 1 tablespoon fish sauce

• 1/2 teaspoon tumeric

• 1/2 teaspoon paprika

• Sea salt to taste

• Julienne cut carrots (choose amount to your liking)

• Sliced red cabbage and green cabbage  (choose amount to your liking)

• Ground beef (pre cooked with a little garlic and lemon and salt)

• Rice noodles 

Toppings : 

• Cilantro

• Lime

• Siracha Sauce

• Roasted Nuts (I used almonds, but you can use peanuts if you prefer) 

Directions:

Precook your ground beef with a little garlic, finely chopped onion, salt, lemon and set aside. Next cut your carrots into long skinny julienne strips and make sure to cut them again to be about 2 inches long. Take your cabbages and cut into strips and cut again into small strips if you prefer. Set your veggies aside and start your sauce. 

Add all of your wet ingredients and spices, bring to a simmer in a pot and mix well. Next add in your veggies and cover on medium heat until they become more tender. At the end add in your cooked beef and let simmer in the pot for a few more minutes so that the flavors blend well together. 

Add rice noodles to a pot water just before boiling. Once added, turn off the heat and let the noodles sit for a minute in the water. Once tender but not mushy, drain and add to your sauce. Toss and serve. Add toppings if you like. Enjoy.