Coconut Chicken Confit Pad Thai

Erin's Pad Thai

Serves 4

Ingredients:

For chicken:

• 4 pasture raised - slow growth drumsticks, poached for 10 hours in coconut oil following our confit recipe. Then shred the meat from the bones. Obviously skip this step if you want a vegetarian dish.

For tofu:

• One block extra-firm tofu
• Coconut oil, for frying (several Tablespoons, enough to cover a thin layer in the pan)

For the sauce:

• 6T fish sauce (soy sauce or coconut aminos, if vegan)
• 4T Mirin
• Juice of two lemons
• 1T organic red chili hot sauce; more if you want it spicier

For the Pad Thai: use whatever amount of these you like.

• carrots, bell peppers, yellow onion; all sliced very thin
• Garlic, finely chopped; I used 10 cloves, but that is a lot for some!
• Pad Thai/rice noodles, 8-12 oz
• cilantro, chopped
• peanuts
• egg
• coconut or peanut oil for cooking (~1T)

Instructions:

1. Mix the sauce and set aside
2. Slice tofu to 1/4 inch slices, place in shallow baking dish. Boil heavily salted water, then pour over tofu. Let stand for 15 minutes. Drain the water, and pat the tofu very dry.
3. Heat oil over medium/high heat in deep cast iron skillet (works better than wok), use enough to cover the bottom in thin layer. Working in batches, place tofu in oil and fry until light brown. Remove from oil and place on paper towel.
4. Place rice noodles in bowl of hot water, soak for about 10 minutes.
5. Return pan to heat, add peppers, onions, and any more coconut oil. Saute 5 minutes, then add carrots. Continue to cook until vegetables are very tender. Add garlic and cook for one minute.
6. If using an egg, add now and scramble to cook with the veggies.
7. Drain noodles, then add to the pan along with the sauce and shredded chicken. Cook for a few minutes, tossing all the ingredients together; this will finish cooking the noodles and cover everything with sauce.
8. Add tofu just before serving. Dish into bowls, and top with cilantro and peanuts, if using.

SO DELICIOUS!!